By Randy Shore, Vancouver Sun December 22, 2011
This close to Christmas you are probably looking for party food that is at least a little bit virtuous. Hummus is a fast and nutritious dip for bread, pita chips or if you are particularly guilt-laden, fresh vegetable sticks. My version of hummus is sweet and a bit smoky with the addition of a roasted red pepper.
RECIPE
1 19-oz. (540-mL) can chickpeas, drained and rinsed
2 tbsp. tahini
2 garlic cloves
1 roasted red pepper
1 tsp. coarse sea salt
3 tbsp. lemon juice
1/4 cup (60 mL) extra virgin olive oil
Kalamata olives, for garnish
extra virgin olive oil, for garnish
In a food processor, blend chickpeas, tahini, garlic, pepper, salt, lemon juice, and olive oil until smooth. Add more olive oil to loosen the mixture, if necessary. Pour into a bowl, garnish with olives, and drizzle lightly with more olive oil.
Recipe printed with permission from Cook What You Eat, Eat What You Grow by Arsenal Pulp Press
© Copyright (c) The Vancouver Sun
Comments
Post a Comment