Tangy Garlic Hummus with Pita
Makes: 4-6 servings
A smooth and flavourful Middle Eastern chickpea spread
Ingredients:
- 1 cup dry or 2 cups cooked chickpeas (also called garbanzo beans)
- 3 cloves of garlic
- 2 tbsp olive oil
- 3 tbsp lemon juice
- 2 tbsp water
- ½ tsp cumin (powder)
- ½ tsp salt
- 1 tbsp tahini (optional, depending on your taste)
- 1 tbsp fresh parsley, coarsely chopped (or 1 tsp dried parsley)
- Pita bread (whole wheat) Gluten Free version: 3 large carrots, sliced
Instructions:
- To prepare dry chickpeas: Soak 1 cup dry chickpeas overnight in a medium-sized bowl of water. Drain and rinse. Put chickpeas in pot with 3 cups of cold water. Bring to a boil then reduce heat to a very slow simmer. Simmer for 2 hours or until very soft. Drain and let cool.
- Add all ingredients (except parsley) to a food processor. Blend for 2-4 minutes until smooth. Add parsley and blend for another 30-60 seconds.
- Serve with pita bread or carrot sticks. Makes about 2 cups.
Adapted from Ashley Pitre's "Easy Peasy Organic Hummus", Ottawa, On