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Beth's Favourite Hummus
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Ingredients (use vegan versions):
- 1 15 oz can garbanzo beans (chick peas), drained
- 5-8 Kalamata olives, pitted, chopped
- 1 Tablespoon tahini
- 1-2 cloves garlic, chopped
- 1 Tablespoon lemon juice
- 1/2 teaspoon cumin
- freshly ground black pepper, to taste
- 1.5 Tablespoons high quality balsamic vinegar
- 2-3 whole wheat vegan pita breads
- 1 large tomato, cut into wedges
Directions:
Combine first seven ingredients in a food processor and
process until smooth (you may have to use a spoon
to mix and scrape the sides of the bowl).
Lightly toast the vegan pita bread in the oven or broiler.
Immediately after removing from the oven, cut into
wedges. Keep warm in a vegan bread basket covered with a napkin or
clean towel until ready to serve.
To serve, place hummus in the center of a plate and make a
small well in the middle with a spoon. Pour the
balsamic vinegar into the well. Serve with tomato wedges
and vegan pita bread.
Serves: 2-3
Preparation time: 10 minutes
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