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Saturday, 5 May 2012

Hummus with Artichokes, Cilantro, Basil & Serrano pepper

By: Miriam Borys
1 can   chick peas (540ml) well drained & rinsed
3 garlic gloves
1 cup cilantro
1 cup artichoke hearts
1 cup basil – loose packed
Cracked pepper
2 T     tahini (sesame paste)
¼ cup olive oil
Juice of 1 lemon
¾ cup plus of Vegetable stock
option:  1 tsp. serrano pepper
1.     Drain chick peas well. Rinse with cold water in a wire mesh sieve and drain well.
2.    Add all ingredients into the processor except vegetable stock.
3.    Process until large pieces are gone. Scrape the sides of the processor bowl down.
4.    Continue to process and add vegetable stock until the hummus is at the desired consistency. This stage is up to you and your personal taste.
5.    Store in the fridge.

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