Hummus with Extra Virgin Olive Oil 3 Ways

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