Hummus with Extra Virgin Olive Oil 3 Ways

Hummus with Extra Virgin Olive Oil

Ingredients

  • 2 cups drained well-cooked or canned chickpeas, reserve liquid
  • 1/2 cup tahini (sesame paste), optional, with some of its oil
  • 1/4 cup extra-virgin olive oil, plus oil for drizzling
  • 2 cloves garlic, peeled, or to taste
  • Salt and freshly ground black pepper to taste
  • Juice from 1 lemon

Garnish:

  • Chopped Parsley
  • 1 tablespoon ground cumin or paprika
  • 1 tablespoon Cardenas Extra Virgin Olive Oil

Directions:

  1. Put all ingredients in a food processor and begin to process; slowly add the chickpea liquid or water till you reach a smooth puree.
  2. Adjust the seasoning to your taste. Serve, drizzled with the olive oil and your garnish!

Hummus Varieties (add to ingredients above):

Red Pepper: 1/2 cup of fresh or roasted red pepper

Beet: 1/2 cup of roasted beets

 

Make it a Meal!

Top your Hummus with sauteed ground lamb (see recipe below), fresh chopped herbs and Extra Virgin Olive Oil.

Ground Lamb:

  • 1 lb ground lamb (or beef)
  • 2 tablespoons Cardenas Extra Virgin Olive Oil
  • 1/3 cup Cardenas Cranberry Orange Balsamic
  • 2 cloved garlic
  • 1/4 cup diced onion
  • sea salt and pepper

Directions:                                   

  1. Saute onion in the olive oil, add ground lamb, seasoning with salt and pepper.            
  2. Once the meat is cooked drain excess liquid, add garlic and balsamic, sautee for additional 2 minutes
  3. Serve over hummus with fresh grilled pita.            

 Hummus Varieties (try a hummus trio by adding these ingredients to the above recipe):                                   

Red Pepper: 1/2 cup of fresh or roasted red pepper                                   

Beet: 1/2 cup of roasted beets

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