Directions
0/0 steps made- Boil chickpeas until very tender. Fry garlic cloves until lightly golden.
- Combine chickpeas, tahini, fried garlic, Eva Canola Oil, salt and lemon juice in a chopper/blender and blend to a thick paste.
- Add small amounts of water if the mixture is too thick to blend easily.
- Blend in toasted cumin seed, pine nuts, red chili powder, walnuts, black and green olives, yogurt and tomato paste.
Pour the hummus into a bowl and drizzle Eva Canola Oil on top. Garnish with a few whole boiled chickpeas and serve with pita bread.
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