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Monday, 25 February 2013

Hummus with Artichokes & Basil

By: Miriam Borys

2 cans chick peas (well rinsed under cold water & drained) 540ml X2
1/4 cup Olive oil 
2 tbsp. Tahini 
8 artichoke hearts quarters  (marinated)
6 fresh basil leaves
3 garlic cloves
1 tbsp. lime juice
3 spring onions (green onions) I used only the green parts of the onion
1 cup vegetable stock
cracked salt & pepper to taste

  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. Processes 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.

Chef Miriam Little Borys, B.Ed., MA.
'Cooking Uncovered'
fresh basil

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