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Chamomile Hummus


Recipe

Chamomile Hummus Recipe

Arbor Teas Recipes

Based on recipe by Diane Kochilas

Ingredients

1 c. Raw Chickpeas (soaked overnight, rinsed, boiled until cooked, about 1 hr) or 3-4 cups cooked or canned chickpeas

1/3 c. Tahini

1/4 c. Cold Chamomile herbal tea (steep 1 TBS Organic Chamomile in hot water, remove chamomile, and allow to cool)

2 garlic cloves, finely chopped

1/2 tsp ground cumin seeds

1/4 c. olive oil

1/3 c. and 1 TBS strained fresh lemon juice

Salt and freshly ground pepper

1 tsp paprika

Parsley sprigs

Garnish: Black Kalamata olives

Directions

Rinse chick peas well. You can place in a bowl and sprinkle with 1 TBS baking soda to remove the husks). I omit this step and use the whole chick pea, husks and all.

Combine tahini and water in a medium sized bowl and stir vigorously with a fork to soften 2-3 minutes

Place chickpeas in a food processor and grind to a coarse meal. Add tahini, garlic, cumin. Pulverize about 45 seconds. Slowly add olive oil and lemon juice; alternating between each, and continue to process for about 5 minutes, on and off, until the hummus becomes smooth and creamy.

Season with salt and pepper.

Remove to a serving bowl and sprinkle with paprika (I mix this spice in blender).

Garnish with parsley, black olives. Serve alone with bread or crackers/carrots/cucumbers, or serve as a counterpart to vegetable fritters such as fried eggplant.

Recipe by: Dimitra Anne Manesis