Basic Hummus

  • 2c prepared chickpeas (soaked overnight, simmered to perfection)
  • 2/3c tahini
  • minced garlic cloves in generous proportion
  • 1/3c lemon juice
  • 1/4tsp cumin
  • 1 tsp salt
  • olive oil

Place all ingredients in the food processor.  Process until smooth, drizzling oil into mixture until desired consistency is reached.  Today I added chopped green olives to the recipe and omitted the standard parsley.  Yum!

Chickpea & Pomegranate Dip

  • 2c chickpeas
  • 1/2c olive oil
  • 3 tbsp pomegranate molasses
  • 2 tbsp chopped fresh mint
  • 2 tbsp chopped cilantro
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp hot pepper flakes
  • 1/2c red onion, finely chopped
  • 1 clove garlic, minced
  • 1/4c crumbled feta cheese

In the food processor, pulse together chickpeas, oil, pomegranate molasses, cumin, salt, pepper flakes, and all but 1 tsp of the mint and cilantro.  Process until combined but chunky.  Pulse in onion, stir in garlic.  Scrape into serving dish.  Top with crumbled feta and remaining herbs.

The tangy pomegranate molasses mixes nicely with the red onion and slight heat of the pepper flakes.  I have enjoyed this as a spread on my spelt toast.

double dipping with virtue