Roasted Pepper Hummus and Citrus Spiced Olives with Pita
Ingredients
- 1 cup Garbanzo beans (cooked or canned)
- 6 each garlic cloves
- 1/2 cup roasted red peppers
- 1/4 cup lemon juice
- 1 Tbsp Tahini paste
- 1 Tbsp ground cumin
- 1/2 cup Olive oil extra virgin
- Salt and Pepper to taste
- For the olives
- 1 cup Mixed olives (preferably without pits)
- 1 whole lemon
- 1 Tbsp Olive oil Extra Virgin
- 1/4 tsp crushed chili flakes
- 1/4 tsp cumin seeds
- 1 Tbsp chopped fresh cilantro
- 1/2 tsp chopped fresh time (or 1/4 tsp dried)
- Salt and pepper to taste
- Pita bread to serve with the hummus
Instructions
- Drain garbanzo/chic peas well.
- Put garlic in a food processor and mince fine. Add in the garbanzos and pulse, scrape down the sides repeatedly to make sure it gets chopped smooth.
- When the garbanzos are relatively smooth, add in the peppers, tahini, lemon juice, and seasonings. Process until a smooth paste is achieved. Scrape down sides to incorporate everything well.
- With the processor running, drizzle in the oil in a steady stream. When it reaches a consistency that is smooth, but not too loose, stop adding the oil. Too much will make it runny.
- Put hummus in a serving bowl and chill or leave at room temperature.
- For the olives: Slice the lemons relatively thin. Grille the slices at a high temperature. Then cut them into 1/4's.
- Drain the olives of any liquid. Toss in a bowl with all the other ingredients. Then bowl them up to serve. Refrigerate for at least an hour to allow the flavors to blend.
- Cut pita bread into wedges and/or cut some fresh vegetables. Serve alongside the hummus and olives