Prep 30 mins
Cook 0 mins
From The Sprouted Kitchen by Sara Forte
- 3 cups cooked garbanzo beans
- 1 roasted shallot, see note
- 3 tablespoons tahini
- zest and juice of one lemon
- 1 teaspoon sea salt
- 1 teaspoon fresh ground pepper
- 1 pinch red pepper flakes
- 1⁄3 cup extra virgin olive oil
- 3 tablespoons fresh parsley
- 3 tablespoons fresh dill
- 3 tablespoons basil leaves
- 1⁄2 an English cucumber, sliced thin
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon champagne vinegar
- 1⁄3 cup crumbled feta cheese (optional)
- In a food processor, combine the beans, roasted shallot, tahini, lemon zest and juice, salt, pepper and red pepper flakes and pulse to combine. With the motor running, stream in the olive oil and stop at desired smoothness (I like mine a bit textured). Tear the herbs up a bit with your fingers and add to the hummus, pulse a few times until combined. Add more if you'd like. Taste for salt and pepper; and, if you'd like, thin it out with a few tablespoons of water or more lemon juice.
- Note: For the roasted shallot, peel and cut it into quarters. Rub a bit of olive oil on the surface and roast at 400 F for about 20 minutes. This is quickest in a toaster oven, and can be done in advance. If you are short on time, 2 cloves of garlic make a fine alternative.
- The following is an optional garnish for the hummus plate. It is not completely necessary, but adds a little something different. Slice the cucumber paper thin and toss it with the chopped parsley and vinegar. Put the hummus on a serving plate, top with the cucumber mix, feta cheese and fresh herbs for garnish.