
Recipe from Chef Brittany Eddelbuttel.
Ingredients:
- 8 oz. canned chickpeas, drained
- 1/2 c. tahini
- 1 tsp. crushed garlic
- 1/4 c. lemon juice
- 1 TBSP olive oil
- Salt, to taste
- Cayenne pepper, to taste
- 2 TBSP olive oil
- Kalamata olives to garnish
Directions:
- In a food processor, puree chickpeas, tahini, garlic, lemon juice, and 1 TBSP olive oil. If necessary thin with water or lemon juice to taste. Season with salt and cayenne pepper, to taste. Chill for at least 1 hour.
- Spoon hummus into a serving bowl and drizzle with 1-2 TBSP olive oil and top with Kalamata olives.
Hummus:

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