The list of recipes to try from fellow bloggers grows with each day. We have come across too many recipes that would be made that second if there was enough time. Unfortunately, all the time in the world usually does not exist. It would be worth it to give more recipes a test run, and there’s no time better than…today. Joy the Baker always has mouthwatering posts throughout the weeks. There are probably more than we could ever make, but one of the fairly recent ones was a keeper. Not only did it look appetizing, but it was also timely. No better reason than that to give it a try.
Although neither one of us is new to hummus, a different version of the original is easy to appreciate. There was a potluck dinner on the horizon, and a dish for the first course was on deck. Joy featured a post on a parsley and mint studded hummus with onions and lots of garlic. Oh yes. Bright mint and lemon, pungent parsley and garlic and onion-infused olive oil are the star players in this spread. The smoky spice from cayenne pepper, cumin, and Tabasco were extra additions to add another level of flavor. A quickfire roast session in the oven gets everything ready to meld just right. It was a healthy alternative as a snack and a great opener to a potluck meal!
Parsley and Mint Hummus – Serves 8 to 10 (inspired by Joy the Baker)
1/2 yellow onion, diced
5 cloves garlic, sliced
30 ounces chickpeas, drained
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1/4 teaspoon Tabasco sauce
1/8 cup tahini
Zest and juice of 1 lemon
1/2 cup fresh mint leaves, roughly chopped
1/4 cup fresh parsley, roughly chopped
1 1/3 cups olive oil, divided
1/2 teaspoon kosher salt
1. Pour 1/4 cup olive oil into a shallow pan over low heat, then add onions and garlic. Cook until they just begin to sizzle, approximately 3-5 minutes. Add chickpeas, tahini, cayenne pepper, cumin and Tabasco. Toss to coat and slide into a preheated oven at 375 degrees for 18-20 minutes. Set aside to cool 15-20 minutes.
2. Once chickpeas have cooled a bit, toss well with lemon juice, zest, salt, parsley and mint. Pour into a large food processor and pulse several times to break down the chickpeas. Drizzle in the remaining olive oil and blend until smooth.
Click HERE for the printable recipe.