HUMMUS WITH OLIVES AND PEPPERONCINI
This is great as a dip for a party or just on some bread as a quick lunch. A bit more adventurous than the standard hummus. For the smoked paprika you can use either hot or mild, your choice. For the olives I like to use a mix of green and black. Use the best quality extra virgin olive oil you can afford - it really shines in this recipe. I use garlic powder in this recipe because when I make it with fresh garlic no one can get near me for the next 12 hours. If you want to use fresh garlic, just substitute 2 cloves of fresh garlic, chopped, for the garlic powder, and get ready for some seriously delicious garlic breath!
Provided by xtine
Categories Beans
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 17
Steps:
- Place all ingredients EXCEPT THE WATER AND THE SALT in the bowl of a food processor and process until the mixture is a thick paste.
- With the food processor running, add the hot water a bit at a time, until the mixture is the consistency you want it to be (some like it thicker than others -- ).
- Taste the hummus. The pepperoncini brine will have made it a bit salty. If you'd like more salt, add it 1/8 of a teaspoon at a time until it is salty enough for your tastes.
- If you are serving immediately, place in a bowl and make a hollow in the middle of the hummus. Drizzle on 1 tablespoon of olive oil and sprinkle with smoked paprika and parsley.
Nutrition Facts : Calories 754.1, Fat 43, SaturatedFat 5.8, Sodium 1857.4, Carbohydrate 78.5, Fiber 17, Sugar 2.1, Protein 19.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #appetizers #beans #african #easy #beginner-cook #dips #moroccan #chick-peas-garbanzos
You'll also love
