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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I got this recipe from a Greek appetizer class I took right before the Athens Olympics. We all adored this hummus and it is so simple to prepare. Ingredients:
2 teaspoons cumin seeds |
1 (15 ounce) can chickpeas, drained |
1/4 cup ground almonds |
1 clove garlic, crushed |
2/3 cup regular plain yogurt (approx 6 oz) |
1 tablespoon olive oil |
2 teaspoons chopped fresh mint |
1/2 lemon, juice of, to taste |
salt & freshly ground black pepper, to taste |
olive oil, to garnish (optional) |
cayenne pepper, to garnish (optional) |
pita bread, cut into wedges |
Directions:
1. Toast cumin seeds in small skillet until aromatic.
2. Reserve a few cumin seeds for garnish.
3. Place remaining cumin seeds in food processor (or blender) along with chickpeas, ground almonds, garlic, yogurt, olive oil, mint, lemon juice, salt and pepper.
4. Process to form slightly grainy paste, or to desired consistency.
5. Transfer to serving dish and let stand 30 minutes.
6. Drizzle with olive oil and sprinkle with cayenne pepper and remaining cumin seeds.
7. Serve with pita bread wedges.
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