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Cooked by: Chef / Last Modified: 10/25/2008 / Number of Servings: 3 |
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Directions: 1. Chop the garlic in a food processor fitted with the steel blade. Add the
chick-peas. Process for about a minute, until the chick-peas are chopped
and mealy.
2. Add the lemon juice, olive oil, tahini, half of the yogurt and a dash of
cayenne pepper. Process until smooth. Thin out as desired with the
remaining yogurt and some extra olive oil. The mixture should be smooth but
not runny. If the mixture seems too dry, add a bit of the reserved liquid
from the chick-peas or a bit more oil.
3. Remove mixture from the food processor and place in bowl. Stir in the
chopped sun-dried tomatoes and the finely chopped cilantro. Taste and
adjust seasonings. Garnish with the extra chopped cilantro.
4. Serve with raw vegetables and/or pita bread sliced into triangular
wedges.
Note: To Make Ahead
I think that this is better made the day before or the morning of the day
you are planning to serve it. The flavor of the hummus will develop as it
sits. Bring to room temperature, adjust seasonings and serve. Do not
garnish with the extra cilantro until just before serving if making the
hummus ahead. This recipe is easily doubled.
Ingredients:
2 1/2 Cup(s) Cooked chick-peas
3 large Garlic cloves,finely chopped
1/4 Cup(s) Lemon juice
2 Tablespoon(s) Olive oil
1 Tablespoon(s) Chili flavored olive oil
3 Tablespoon(s) Sesame tahini
1/4 Cup(s) Plain low-fat yogurt
1/2 Teaspoon(s) Cumin
3 Sun-dried tomatoes in oil
1/4 Cup(s) Fresh cilantro, finely chop
1 Dash(s) Cayenne pepper |
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