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I'm not sure about you, but I'm a huge fan of hummus. I love the earthy texture, the garlic-lemon undertones and really I'm just a fan of the art of dipping.  I especially love hummus


Servings

1 bowl

Total time

20 minutes

Cuisines

Greek

Courses

Sides


Ingredients

  • 1 (15 oz.) garbanzo beans (drained and rinsed)
  • ¼ cup Tahini (sesame seed paste)
  • 3 cloves garlic (peeled)
  • zest and juice of 1-2 medium lemons
  • ¼ tsp each coarse salt and ground black pepper
  • ½ cup olive oil ((divided))
  • 1 cup pitted Mediterranean olives
  • 1 cup flat-leaf Italian parsley
  • 1 tsp dried oregano leaves
  • ¼ tsp ground black pepper
  • ¼ cup olive oil ((divided))
  • 5 cups Veggies (trimmed)
  • 2 pita rounds ( cut into wedges)


Method

  1. In a food processor, combine beans, tahini, garlic, lemon, salt and pepper. Place the lid on the food processor and pulse while slowly drizzling in the olive oil.

    Continue until hummus is smooth. Add more oil, if necessary. Taste and adjust seasonings.

    In a clean food processor, combine olive pesto ingredients and process until a chunky paste forms, scraping the sides of the bowl as needed. Place hummus in a serving bowl and top with pesto. Serve on a platter with veggies and pita wedges.

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