| Ingredients: HUMMUS
14 ounce can chickpeas (garbanzo beans)
juice of 1 large lemon
2 tablespoons chopped parsley
5 tablespoon tahini
2 tablespoon olive oil
2 garlic cloves, minced
salt and pepper
chopped parsley and black olives, to garnish
TOASTS
1 loaf italian flatbread, sliced
2 garlic cloves, minced
1 tablespoon chopped parsley
4 tablespoons olive oil | |
| Procedures: 1. To make the hummus, drain the chickpeas, reserving a little of the
liquid and put them in a blender and process, gradually adding the reserved liquid and lemon juice. Blend well after each addition until smooth.
2. Add the tahini and all but 1 teaspoon of the olive oil. Add the garlic, parsley, season to taste and blend again until smooth.
3. Spoon the hummus into a serving dish and smooth the top. Drizzle the
remaining olive oil over garnish with chopped parsley and black olives. Set aside in the refrigerator to chill while you are preparing the toasts.
4. Place the slices of ciabatta on a broiler rack in a single layer.
5. Mix the garlic, parsley and olive oil together and drizzle over the bread slices. Cook under a hot broiler, turning once, for about 2-3 minutes, until golden brown. Serve the toasts immediately with the hummus. Note: |
