Lebanese Hummus
|yields 2 cups|
Ingredients
- 4 cloves of garlic
- ¼ cup + 2 Tbsp Santa Fe Olive Oil & Balsamic Co. Bio Picual Extra Virgin Olive Oil
- 1 15 oz can of garbanzo beans (drained, but reserve liquid)
- Juice of 2 lemons (freshly squeezed is best)
- 1 heaping Tbsp tahini
- ½ Tbsp of oil from tahini
- ¼ cup garbanzo bean liquid (from reserve kept above)
- ½ to 1 tsp salt (for taste)
- ½ tsp cayenne pepper
- ½ Tbsp finely chopped parsley
Cooking Instructions
- Peel the garlic and leave whole.
- In a small sauté pan, add 2 Tbsp of Santa Fe Olive Oil & Balsamic Co. Bio Picual Extra Virgin Olive Oil and garlic. Lightly sauté just before the cloves begin to brown.
Recipe Preparation
- Add sautéed garlic and oil from sauté pan to the blender/food processor.
- Pour drained garbanzo beans, lemon juice, tahini paste, tahini oil, ¼ cup of garbanzo bean reserve liquid, ¼ cup Santa Fe Olive Oil & Balsamic Co. Bio Picual Extra Virgin Olive Oil, and salt to blender/food processor.
- Blend on low/medium until smooth.
- Taste for salt before removing from machine. Add more Santa Fe Olive Oil & Balsamic Co. Bio Picual Extra Virgin Olive Oil to achieve desired texture.
- Place in a bowl and garnish by dusting on the cayenne pepper and chopped parsley. Finish with a drizzle of Santa Fe Olive Oil & Balsamic Co. Bio Picual Extra Virgin Olive Oil.
- Serve immediately or refrigerate for up to 3 days --- if you don't eat it all first!
