There is nothing like a big plate of hummus set on the table surrounded by good friends. The colors of this dish are rich and the flavors are bright. This recipe is made simple with a food processor, this should not take more than a couple minutes to put together. Tahini, an ingredient in hummus can usually be found in the ethnic aisle and is ground sesame seeds. I also topped it with black olives, preferably oil, packed Kalamata - but the key is that they are in oil and not brine. The lemon is more for garnish and to inform the guest that lemon is in the dish, finally one bunch of flat-leaf parsley is chopped and sprinkled over the top.
2 cans chickpeas, drained and rinsed
1/2 cup fresh lemon juice (2-3 lemons)
1/2 cup tahini
1/3 c. olive oil
6 garlic cloves,roasted
1 tsp sea salt
1/2 tsp ground cumin
1 bunch flat-leaf parsley, chopped
1 lemon, wedged
1/2 cup brined-cured black olives in oil
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