Taste & Travel - - Taste& Travel Kitchen -

Chick­peas 1 x 14 oz can, drained

Lemon zest and juice of 1

Tahini 2 Tbs

Gar­lic 1 small clove, roughly chopped

Salt ½ tsp

Cumin Pow­der ½ tsp

Warm Wa­ter ¼ cup

Ex­tra Vir­gin Olive Oil for driz­zling

Smoked, Hot or Sweet Pa­prika for sprin­kling

1 WHIZZ all in­gre­di­ents ex­cept the olive oil and pa­prika in a blender or food pro­ces­sor. A blender will give you the smoothest hum­mus while the pro­ces­sor will give a chunkier tex­ture.

2 TASTE the hum­mus and add more salt or lemon juice if needed. Add more wa­ter if you want a thin­ner dip. Pour the hum­mus into a serv­ing dish. Make a swirl with your finger or the han­dle of a wooden spoon and fill the in­den­ta­tions with olive oil. Sprin­kle with pa­prika.

3 HUM­MUS will keep for a week in the re­frig­er­a­tor, cov­ered in plas­tic wrap or in a sealed con­tainer.

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