Mediterranean Kalamata Hummus |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This hummus is so good on warm pita triangles or even with cucumbers, radishes, carrots and/or green onions. The combination of ingredients really makes this hummus bi tahini a truly wonderful Mediterranean dish. I may never eat plain hummus again. This recipe was inspired and created for RSC #7. Ingredients:
1 1/2 cups garbanzo beans, rinsed and drained |
1/4 cup tahini |
2 garlic cloves |
1/4 cup fresh lemon juice |
1 teaspoon cayenne (reserve a 1/4 tsp. for topping) |
4 tablespoons olive oil (reserve 2 tablespoons for topping) |
3/4 cup kalamata olive |
2 tablespoons capers |
1 small red bell pepper, seeded and sliced |
1 teaspoon ground cumin (reserve 1/4 teaspoon for topping) |
3 tablespoons fresh parsley (reserve 1 tablespoon for topping) |
Directions:
1. Combine all ingredients in a food processor and puree. Add enough cold water to achieve a spreadable consistency.
2. Spoon puree onto a shallow plate and smooth the top with a spoon. Drizzle with remaining olive oil and strew with remaining parsley. Sprinkle remaining cumin and cayenne in a star pattern and serve with warm pita or veggies.
3. Enjoy!
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