Recipe Title: Hummus with sun dried tomatoes and shallots ( for my niece Lee from Edmonton, Alberta)
Hummus is easy to make in a food processor and there are hundreds of options to change the normal tasting hummus into something aromatic with a little attitude. You will find that sometimes I list an ingredient as optional. This means that your hummus will not be compromised by leaving it out....but usually it is such a nice addition.
Recipe By: Miriam Borys
Ingredients:
540 ml chick peas – drained & well rinsed with cold water & drained again
3 garlic cloves
1 teaspoon ground cumin
¼ cup olive oil
Cracked pepper & salt - to taste approximately ½ teaspoon each
1 lemon (juice of)
3 tbsp. Tahini (sesame paste)
¼ cup fresh spinach leaves (optional but adds to the flavor and the color)
½ shallot (or 2 tablespoons)
2 tablespoon sun dried tomatoes (I used the sun dried tomatoes in oil from a jar)
½ bunch cilantro (1 cup)
½ to 1 cup vegetable stock or water depending on how thick you wish your hummus to be
Method:
- Drain chick peas well. Rinse under cold water in a sieve and drain well.
- Puree chickpeas in a processor first.
- Add all remaining ingredients to the processor except vegetable stock.
- Processes until large pieces are gone. Scrape the sides of the processor bowl down.
- Continue to process while adding water or vegetable stock until the hummus is at the desired thickness. This stage is up to you and your personal taste.
- Store in the fridge until service time.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.