Hummus with Tomato Relish
Yield
6 servingsPrep
15 minCook
?Ready
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | cans |
chickpeas (garbanzo beans)
|
*
|
| 1 | each |
lemon
|
|
| 1 | clove |
garlic
|
|
| ½ | teaspoon |
tahini (sesame paste)
|
*
|
| 2 | tablespoons |
olive oil
|
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
onions
|
|
| 1 | each |
tomatoes
|
|
| 1 | cup |
parsley leaves
coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | cans |
chickpeas (garbanzo beans)
|
*
|
| 1 | each |
lemon
|
|
| 1 | clove |
garlic
|
|
| 2.5 | ml |
tahini (sesame paste)
|
*
|
| 3E+1 | ml |
olive oil
|
|
| 2.5 | ml |
salt
|
|
| 1 | each |
onions
|
|
| 1 | each |
tomatoes
|
|
| 237 | ml |
parsley leaves
coarsely chopped |
|
Directions
Drain the chickpeas, reserving ¼ cup liquid.
Squeeze the juice from the lemon.
Mince the garlic, purée the chickpeas and reserved liquid, lemon juice, garlic, tahini, oil and salt in a food processor until very smooth.
Chop the onion and tomato and toss with the parsley.
Put the hummus on a plate and arrange the relish next to it.
Drizzle the hummus with additional olive oil.
