Onion and Garlic Hummus

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Onion and Garlic Hummus

 

1 small yellow onion, diced

3 cloves garlic, minced

1 16 oz can of chickpeas, drained

2 teaspoons of tahini

1/4 teaspoon paprika

1/4 teaspoon ground pepper

1/8 teaspoon ground ginger

1/8 teaspoon ground coriander

salt, to taste

1 Tablespoon lemon juice (optional)

 

 

 

 

Fry the onion and garlic in a small skillet over medium heat. Cook until onions

start to carmelize. Take off heat and set aside to cool.

 

In a food processor, pulse together chickpeas and tahini until you get the

consistency you desire (I like my hummus thin and spreadable, I know others who

like their hummus chunky). Pour into a mixing bowl and mix in the paprika,

pepper, ginger, coriander and salt. Fold in the onions and garlic. Add the lemon

juice if you so desire. Refrigerate for an hour or so. Serve with Pita or with

sliced tomatoes and cucumbers, and whole olives.

 

Source: Accidental Hedonist

Formatted by Chupa Babi: 03.05.08

 

AuthorNote: Like I said, this dish is easy as one can get. I've only complicated

it by adding the onion and garlic. Without being to self-congratulatory, it's

some of the best hummus I've ever had (it appears as if I've had my humble bone

removed...and we all know how painful that can be).

 

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