Hors d'OeuvresVeganVegetarian

Herby Hummus

This is really moreish. You can, of course, serve it as a dip with chips or veggies, but I served it as part of a main course by placing slices of lemon juice-poached chicken breast on top of it.

When I make hummus the most annoying part of it is stirring the separated Tahini until smooth. This time I placed the whole can of Tahini in the food processor and once it was thoroughly mixed I placed the whole lot back in the can and measured out the amount I needed.

1/4 cup of smooth Tahini (see above)

Juice of 1 lemon

2 cloves of garlic – roughly chopped

1/2 cup of chopped parsley (I used Italian flat parsley as it has a smoother texture)

1/2 cup chopped cilantro

1/2 teasp. cumin

salt and freshly ground black pepper

1 can of chickpeas – drained

2 tbsp. extra virgin olive oil

4 tbsp. boiling water

Add the ingredients to a food processor one by one in the order given above. When you get to the chickpeas add them a tablespoon at time and then drizzle the oil and water in. This gives the mixture time to get well blended.

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