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Hummus with Cucumbers, Carrots and Pita

  • Prep Time: 30m
  • Cook Time: 2h
  • Total Time: 2h 30m

Ingredients

  • 3 c cooked chickpeas, or quality canned chickpeas, divided
  • 2 garlic cloves, that have been confit in olive oil
  • 1/3 c tahini paste
  • 1 tbsp. fresh lemon juice
  • Chilled water, as needed
  • High quality olive oil
  • Garnish
  • ¼ cup cauliflower, roughly chopped
  • Feta
  • Mint
  • Smoked paprika
  • 3 c cooked chickpeas, or quality canned chickpeas, divided
  • Salt to taste
  • 2 garlic cloves, that have been confit in olive oil
  • 1/3 c tahini paste
  • 1 tbsp. fresh lemon juice
  • Chilled water, as needed
  • High quality olive oil
  • Garnish
  • ¼ cup cauliflower, roughly chopped
  • Feta
  • Mint
  • Smoked paprika
  • Salt to taste

Instructions

  1. Add 2 ¾ cups chickpeas, garlic, and tahini paste to a food processor, begin to blend.
  2. Add 2 ¾ cups chickpeas, garlic, and tahini paste to a food processor, begin to blend.
  3. Add fresh squeezed lemon juice and 1 oz of chilled water and blend until smooth, this should take 3-4 minutes.
  4. Add fresh squeezed lemon juice and 1 oz of chilled water and blend until smooth, this should take 3-4 minutes.
  5. Heat 2 Tbsp oil in a skillet.
  6. Heat 2 Tbsp oil in a skillet.
  7. On a small plate, season cauliflower and ¼ cup of chickpeas with salt and smoked paprika, then quickly sauté for about 1 minute.
  8. On a small plate, season cauliflower and ¼ cup of chickpeas with salt and smoked paprika, then quickly sauté for about 1 minute.
  9. To plate, spread a generous amout of the hummus on a plate then add the sautéed cauliflower and chickpea mixture, sprinkle with feta and drizzle with good olive oil and garnish with fresh mint and smoked paprika.
  10. To plate, spread a generous amout of the hummus on a plate then add the sautéed cauliflower and chickpea mixture, sprinkle with feta and drizzle with good olive oil and garnish with fresh mint and smoked paprika.
  11. Serve with warm pita bread, sliced cucumbers and baby carrots.
  12. Serve with warm pita bread, sliced cucumbers and baby carrots.