Читать книгу Everyday Healthy Cookbook - Dana Jacobi - Страница 27

Starters & Soups

26

8 SERVINGS

1 can (15.5 oz/439 g) chickpeas,

drained and rinsed

2 Tbsp shelled hemp seeds¼ cup (60 g) roasted tahini 4 cloves roasted garlic

2 tsp ground cumin

¼ cup (60 ml) fresh lemon juice¼ cup (60 ml) warm water

¼ cup (60 ml) extra-virgin oliveoilSea salt

Chopped fresh flat-leaf parsley, Kalamata olives, and/or cayenne pepper, for serving (optional)

Whole-wheat pita breads cut into wedges

VG

V

DF

WG

SF

Hemp seeds give this classic chickpea hummus a nutritional boost by adding healthy omega-3 fat, and they also make its texture super creamy. Roasted garlic gives it softer pungency than using raw cloves. To turn this hummus into a nice nutrient-dense dressing to drizzle over a salad of romaine lettuce, watercress, and grape tomatoes, simply thin it with a little more water.

In a food processor, combine the chickpeas and hemp seeds and pulse until coarsely chopped. Add the tahini, garlic, cumin, lemon juice, water, and olive oil and whirl until the mixture is creamy. Season to taste with salt. Transfer the hummus to a serving bowl, cover, and refrigerate for 30 minutes to let flavors meld. Serve garnished with parsley, olives, and/or a dash of cayenne, if desired, and accompanied by pita bread wedges. The hummus will keep covered in the refrigerator for up to 5 days.

Chickpea & Hemp Seed Hummus

with Roasted Garlic