July 5, 2015

Recipe & words: Gretchen Lowe
Styling: Amber Armitage
Photography: Manja Wachsmuth
Featured: Homestyle Magazine

Hummus gets some kick with lemon and garlic! The sweet, pungent flavor of lemon perfectly balances the rich taste of savoury hummus, garlic, fat juicy olives and roasted pinenuts. Pair it with crusty bread for the ultimate additional to any meal.

2 cans chickpeas, drained, liquid reserved
1 1/2 tsp sea salt
5 garlic cloves, minced
1/3 cup tahini
Juice and zest of 2 lemons
3 tbsp chickpea liquid
4 dashes tabasco sauce

1/4 cup Italian parsley leaves
2 tbsp pinenuts, toasted lightly
1/3 cup black olives, pips in
Olive oil

Place all ingredients into a food processor and process until hummus is pureed. Chill for at least an hour. To serve remove pips from olives by flattening with a knife and tearing apart, sprinkle torn olives, parsley and pinenuts then drizzle with olive oil.

A wonderful recipe from my days at Homestyle. Thanks to the talented Manja Wachsmuth for her photography and Amber Armitage for help with food styling. x

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