Hummus with black olivesSubmitted by: ANTIOCHIA
IntroductionThis contains olives rather than olive oil to fit in with Orthodox Lenten food. It gives the hummus an interesting speckled effect. This recipe needs a food processor. This contains olives rather than olive oil to fit in with Orthodox Lenten food. It gives the hummus an interesting speckled effect. This recipe needs a food processor.
1/3 cup fresh parsley leaves, washed and dried. Can be flat or curly
2 14-oz. cans garbanzo beans (chickpeas) drained and rinsed, or 3 cups cooked garbanzo beans
1/4 cup (4 tablespoons) Tahini (sesame paste)
Juice of one lemon (at least 3 tablespoons)
1/2 teaspoon salt
1/2 teaspoon cumin (or more if desired)
1/2 teaspoon garlic powder (can use 1 or 2 cloves of fresh garlic or to taste)
Freshly ground black pepper to taste (optional)
1/3 cup water
1 small can chopped black ripe olives (120 grams or 4.25 oz.)
Now add the garbanzos and process until the beans are broken up and chopped. Scrape down the sides of the bowl. Add the Tahini, lemon juice, salt, cumin, garlic powder (if not using the garlic cloves) and water. Grind in some black pepper if you wish. Process until smooth.
Then add the can of chopped olives, and pulse to mix in. Lastly mix in the parsley.
Makes 3 cups and 6 tablespoons, which amounts to 27 servings of 2 tablespoons each.
I prefer the garlic powder instead of the garlic cloves because the fresh raw garlic leaves an aftertaste in my mouth for a long time.
If you wish, you may substitute 2 tablespoons of olive oil for the olives.
One of my recipes for hummus used 2-1/4 teaspoons of cumin for the same amount of garbanzos. I thought it was way too much, but if you like cumin you may wish to add a lot more than I listed in the ingredients.
Number of Servings: 27
Recipe submitted by SparkPeople user ANTIOCHIA.