Here’s a great springtime hummus recipe, especially if you have chives in your garden. Spinach could be substituted for the chives if you’d like a milder version.
Garden Chive Hummus
2 cans garbanzo beans, drained and rinsed (or the equivalent quantity of home cooked)
1 cup fresh chives, snipped into 1″ pieces
3-4 Tbs lemon juice
4-8 Tbs extra virgin olive oil
2-4 cloves garlic, minced
2 tsp tahini
1/2 tsp cumin, ground
freshly ground black pepper
Put everything but the olive oil and salt in a food processor. With the processor running drizzle the olive oil into the mixture. Stop the processor, scrape down the sides and check the seasoning, add salt and adjust seasoning as desired. Continue processing the hummus until it reaches the desired consistency. Tahini is not a must, if you don’t like it leave it out. You can also reduce the olive oil and increase the lemon or use a little water in its place. If you find raw garlic to pungent, try granulated (dry) garlic or oven roasted garlic cloves for a more mellow flavor.
Serve the hummus room temperate or cold, with a variety of crackers and vegetables. I like to drizzle a little Tenisian olive oil on it and top it with a little freshly ground black pepper and pumpkin seeds. This recipe also makes an excellent sandwich spread! Slather it on bread and try topping it with sliced tomatoes and avocados.
Release YOUR Bon Vivant and Savor Your Life!