Ingredients
-
1 1/2
-
1/4
-
2
-
1/4
-
1
-
4
-
3/4
-
2
-
1
-
1
-
3
-
-
-
-
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! |
