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Sunday, 12 January 2014

Hummus with mint, serrano peppers & zucchini

Recipe Title: Hummus with mint, serrano peppers & zucchini

By: Miriam Borys


540 ml can chick peas – well rinsed
⅓ cup olive oil
1 tablespoon white balsamic vinegar
1 tablespoon lemon juice
2 tablespoon vegetable stock ( or water can be used to thin the hummus down)
3 tablespoon tahini
¼ cup cilantro with stems
¼ cup zucchini 
2 tablespoon serranno pepper (fresh) if you like more heat in the hummus, feel free to add more pepper
4-6 mint leaves (fresh)
Cracked pepper & salt to taste 

  1. Drain chick peas well. Rinse under cold water in a wire mesh sieve and drain well.
  2. Add all ingredients into the food processor. To help in the processing cut up pepper and zucchini into large chunks first.
  3. Process until large pieces are gone. Scrape the sides of the processor bowl down.
  4. Continue to process  until the hummus is at the desired consistency. This stage is up to you and your personal taste so add more liquid if you don’t want the hummus too thick.
  5. Store in the fridge until needed. Goes very well with crackers or a vegetable tray.

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