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Monday, 12 January 2015

Arugula, Artichoke & Red Chilli Hummus (quick, easy and a crowd pleaser)

Recipe Title: Arugula, Artichoke & Red Chilli Hummus (quick, easy, delicious and a crowd pleaser)


By: Miriam Borys

Ingredients: 





1 can chick peas (well rinsed under 
cold water & drained) 540ml
1/2 cup Olive oil 
3 tbsp. Tahini 
2 tsp. cumin
1 cup artichoke hearts (canned or pickled)
1 cup arugula
1/2 tsp red chilli flakes
1 tsp. bouquet garni (or Italian seasoning)
1 banana pepper (optional)
1/2 cup apple cider vinegar
cracked salt & pepper to taste
 water to add until hummus is at the desired consistency



Drain chick peas. Rinse under cold water in a wire mesh sieve and drain well. Add to food processor.
Wash & de seed the banana pepper and add into processor.
Add remaining ingredients into the food processor.
Process until large pieces are gone. Scrape the sides of the processor bowl down. 
Continue to process until the hummus is at the desired consistency. This stage is up to you and your personal taste. If too thick add water or  broth (vegetable or chicken) a little at a time until the hummus is at the right consistency.
Store in the fridge in a covered container until serving.
Great served with a vegetable tray or with  crackers and cheese.



Chef Miriam Little Borys, B.Ed., MA.
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com


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