Mediterranean Hummus
Issue date:
February, 2010 Debbie Guidry-Gauthier, Breaux Bridge, LA for Louisiana Cookin
Servings:
Serves a Crowd Dip
- 2 cups canned garbanzo beans, drained
- 1/3 cup tahini (sesame seed paste) (Cedar Market in Lafayette)
- 2 – 3 cloves of garlic
- ¼ cup lemon juice (1 – 2 lemons)
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
Toppings according to your taste
- Paprika Calamata olives, rough chopped
- sun dried tomatoes, in olive oil (you can also drizzle oil over dip)
- roasted garlic cloves
- 1/ 4 cup feta cheese, crumbled
- 1 tablespoon chopped fresh parsley
- 1 – 2 teaspoon extra virgin olive oil
Recipe photo:
Instructions:
Wrap pita bread in aluminum foil and warm in the oven. Remove and cut into triangles to serve with dip. Place beans, tahini, garlic, lemon juice, salt and pepper in blender or food processor. Blend until smooth. Refrigerate for about 1 – 3 hours for flavors to blend. Transfer mixture to a serving platter and garnish with the above toppings according to your taste.
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Comments
Never tried to make it but