Ingredients
-
1 1/2
-
1/4
-
2
-
1/4
-
1
-
4
-
3/4
-
2
-
1
-
1
-
-
-
-
-
Directions
Mediterranean Kalamata Hummus,This hummus is so good on warm pita triangles or even with cucumbers, radishes, carrots and/or green onions. The combination of ingredients really makes this hummus bi tahini a truly wonderful Mediterranean dish. I may never eat plain hummus again. This recipe was inspired and created for RSC #7.,The 3-star rating if for the recipe as is. After the following changes, we would rate it 5 stars.
We roasted the red pepper and removed the skin. However, we found the flavor of the kalamata olives to be very overpowering. To fix this, we added an extra half of a red pepper (raw, not roasted), 2 tablespoons of plain yogurt, 1 extra tablespoon of lemon juice, 1 extra tablespoon of tahini, and 1 extra tablespoon of parsley. It was fine after these additions… and this resulted in more hummus :-),Oh my word, thank you for this absolutely fabulous recipe! I thought it was the best hummus I have ever had the pleasure to have tasted. And I made it!The only thing I did to change it was pour boiling water on my chick peas a couple of times, stir it around a bit to get the skin like covering off the peas. The skin coverings float to the top. It may take a wee bit more time, but it allows for a more creamier hummus. Again, thank you!
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Steps
|
1
Done
|
Combine All Ingredients in a Food Processor and Puree. Add Enough Cold Water to Achieve a Spreadable Consistency. |
|
2
Done
|
Spoon Puree Onto a Shallow Plate and Smooth the Top With a Spoon. Drizzle With Remaining Olive Oil and Strew With Remaining Parsley. Sprinkle Remaining Cumin and Cayenne in a Star Pattern and Serve With Warm Pita or Veggies. |
|
3
Done
|
Enjoy! |
