A delightful new version of hummus that can be served alone with bread, crackers, carrots, and cucumbers, or served as a counterpart to vegetable fritters such as fried eggplant.
Based on recipe by Diane Kochilas
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 tea brew (steep 1 TBS 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
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.Author: