Sunday, January 9, 2011

Tangy Hummus

This recipe comes from Recipes From A Kitchen Garden Volume Two, by Renee Shepherd and Fran Raboff. It was originally called Garbanzo Bean and Parsley Dip, but it is hummus, so I thought I would just call it that. The lemon juice and fresh parsley give the spread a wonderful bright flavor.

1 15 1/2 oz can chick peas, drained
1 clove minced garlic
3 tbs lemon juice
1/3 c tahini (sesame seed paste-look in the Asian or Greek aisle)
2 chopped scallions
1/2 tsp ground cumin
1/4 tsp soy sauce
1/2 c chopped Italian parsley
salt, pepper and a pinch of ground cayenne pepper
garnish: chopped fresh mint or parsley

In a food process drop all ingredients. Process until smooth. Taste for seasoning and add salt, pepper, and cayenne to taste. Serve with pita chips, fresh pita triangles, or crispy crackers.

No comments:

Post a Comment