Herbed Hummus

Herbed Hummus

Herbed Hummus


Recipe by Sarah Ward

This surprising twist on a Mediterranean favorite has a delightfully fresh flavor. Use just-harvested herbs from the garden if you can, and add whole herb leaves for garnish when serving. Herbed Hummus tastes wonderful eaten with pita chips or fresh vegetables, or used as the spread on a sandwich. Leave the cayenne out if you don’t like heat with your hummus.

Yield: 2½ – 3 cups

Ingredients:

  • 2 15-oz cans garbanzo beans
  • 6 oz plain yogurt (optional)
  • ½ cup tahini
  • ½ cup olive oil
  • 4 garlic cloves
  • Juice of 2 limes
  • ½ cup fresh cilantro, chopped
  • ½ cup fresh parsley, chopped
  • ¼ cup fresh basil, chopped
  • ¼ cup fresh chives, chopped
  • ¼ cup fresh mint, chopped
  • 1½ tsp ground cumin
  • 1 tsp kosher salt
  • ⅛ tsp cayenne pepper (optional)

Instructions

Put all ingredients in a blender or food processor and blend until smooth. For best flavor, refrigerate for at least an hour before eating.

Serve with pita and garden fresh vegetables.