Guest guest Posted March 15, 2008 Report Share Posted March 15, 2008 Kalamata Hummus 1 15.5-ounce can chickpeas, undrained 1/4 cup chopped green onions 3 tablespoons finely chopped pitted kalamata olives 2 teaspoons olive oil 2 teaspoons fresh lemon juice 1/4 teaspoon salt 1/8 teaspoon ground cumin 1/8 teaspoon freshly ground black pepper 2 6 inch pitas, each cut into 8 wedges Drain chickpeas; set aside 3 tablespoons liquid and 1 cup chickpeas. Reserve remaining chickpeas and liquid for another use. Place chickpeas, reserved liquid, and next 7 ingredients in a food processor; process 2 minutes or until very smooth. Serve immediately, or cover and chill at least 1 hour. Serve with pita wedges. Yields 8 servings. ______________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
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