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Moroccan
Hummus
Ingredients:
1 19-oz. (540-ml) can of
chickpeas, drained
2 tbsp of tahini paste (or
ground sesame seeds)
2 tbsp extra-virgin olive
oil
4 tbsp fresh lemon juice
2 small garlic cloves, minced
freshly ground black pepper
generous pinch of cayenne
pepper
1/3 tsp salt
Garnish
1 tsp chopped fresh parsley
pinch of sweet paprika |
Preparation:
1. Puree all ingredients
in a food processor until mixture is smooth but has a little texture, scraping
down sides occasionally. If the hummus is a little too thick, add a splash
of water.
2. Taste and add more salt,
cumin, cayenne or black pepper if desired.
3. Spoon hummus in a serving
bowl, cover and chill for about 15 minutes. Before serving drizzle with
olive oil and pinch of sweet paprika and decorate with chopped fresh
parsley.
4. Serve with grilled flat
bread, bread sticks, naan bread, low-fat tortilla chips or grilled pita
bread round the edge and alongside a bowl of olives and pickled vegetables.
TIP: Hummus is best
served at room temperature. Prepared hummus will keep refrigerated for
3 to 4 days. To taste the full flavour of hummus, just remember to bring
it out an hour or so before serving so that it comes to room temperature. |
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