Doctor's Review: Medicine on the Move

June 28, 2017

© Sara Remington

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Three-colour hummus

This recipe is a standout at gatherings thanks to the varied flavours and three colours

Canned beans are convenient, and they work fine for hummus. Homemade pita chips are a great accompaniment — tastier as well as healthier than store-bought versions.


4½ c. (1.25 L) cooked garbanzo beans (rinsed and drained if canned)
⅔ c. (160 ml) tahini
⅓ c. (80 ml) plus 2 tbsp. (30 ml) extra virgin olive oil
⅓ c. (80 ml) plus 1 tbsp. (15 ml) fresh lemon juice
3 large garlic cloves, coarsely chopped
2 tsp. (10 ml) salt
freshly ground black pepper
¼ c. (60 ml) plus 1 tsp. (5 ml) oil-packed, sun-dried tomatoes, drained and chopped
1¼ c. (310 ml) packed baby spinach
½ c. (125 ml) packed fresh flat-leaf parsley
garlic pita chips (recipe follows)


Combine the beans, tahini, ⅓ cup (80 ml) of the oil, ⅓ cup (80 ml) of the lemon juice, the garlic, ½ cup (125 ml) water, 2 tsp. (5 ml) salt, and a few grinds of pepper in a food processor fitted with a steel blade. Process until the mixture is smooth, stopping at least once to scrape down the sides of the bowl. If the hummus is thicker than desired, add 2 tablespoons (30 ml) at a time of cold water. Remove 1⅔ cups (410 ml) of the puree and transfer to a serving bowl. Season with salt and pepper. This is the classic hummus.

Remove an additional 1⅔ cups (410 ml) of the hummus and set aside (this will become the green hummus). Add the sun-dried tomatoes and 2 tablespoons (30 ml) water to the hummus remaining in the food processor. Process until smooth. Season with salt and pepper. Transfer the red hummus to a serving bowl.

Rinse the food processor bowl and blade. Place the spinach and parsley in the bowl and pulse until the mixture is finely chopped. Add the reserved plain hummus, and the remaining 2 tablespoons (30 ml) oil and 1 tablespoon (15 ml) lemon juice. Process until smooth, and season with salt and pepper. Transfer the green hummus to a serving bowl. Serve with pita chips. Serves 8 to 12.

Garlic pita chips


¼ c. (60 ml) extra-virgin olive oil
2 tbsp. (30 ml) pressed garlic
¼ tsp. (1.25 ml) salt
4 whole-wheat pitas, split in half


Position a rack in the lower third of the oven and preheat it to 350°F (180°C). Whisk together the oil, garlic and salt. With a pastry brush, brush the split side surfaces of the pita with the oil and garlic mixture. Cut each round in half, and then cut each half into 3 or 4 pie-shaped wedges. Arrange the chips in a single layer on a rimmed baking sheet (you may need two sheets). Bake for 10 minutes, or until the pitas are fragrant and begin to crisp. Remove from the oven and let cool before serving. (The chips will get soggy after a few hours, especially when the weather is humid.) Serves 8.

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