SCALLION AND OLIVE HUMMUS

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SCALLION AND OLIVE HUMMUS

About 1-3/4 cups

 

16 ounce can garbanzo beans

1/4 cup sesame tahini

1 tablespoon plus 1 teaspoon lemon juice

2 teaspoons extra virgin olive oil

2 teaspoons crushed garlic

1/2 teaspoon ground cumin

1/4 teaspoon coarsely ground black pepper

1/4 cup (packed) chopped fresh parsley

1/3 to 1/2 cup sliced scallions

1/2 cup coarsely chopped black olives

pinch of favorite dried herbs

 

Drain the beans, reserving 2 tablespoons of the

liquid. Place the beans,

tahini, lemon juice, olive oil, garlic, herbs, cumin,

pepper and 1 tablespoon

of the reserved liquid in the bowl of a food processor

and process until

smooth. Add the parsley and scallions and process

until

finely chopped. Add the olives and process until the

olives are finely

chopped. Add a little more of the reserved liquid if

the mixture seems

too thick.Serve immediately with wedges of warm

whole-grain pita bread

or whole-grain crackers with celery sticks, or cover

and refrigerate

until ready to serve

 

 

 

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