E-mail: info@ArborTeas.com
Phone: (734) 994-7698
Mail: Arbor Teas, 1342 North Main Street, Suite 4, Ann Arbor, Michigan 48104

Chamomile Hummus
Description

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.



Ingredients

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



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.

Author:
Dimitra Anne Manesis
E-mail: info@ArborTeas.com / Phone: (734) 994-7698 / Mail: Arbor Teas, 1342 North Main Street, Suite 4, Ann Arbor, Michigan 48104