Hummus by TJ Schwartz & Frank Gillman
A summer treat passed down from generation to generation.
• 1 cup chickpeas
• 1/3 cup liquid from the can of chickpeas
• 1/3 cup tahini
• 1/2 cup lemon juice
• 3 cloves garlic
• Crushed salt (according to taste)
• Chopped parsley Olives (according to taste)
• 1 tablespoon olive oil Paprika or cayenne pepper
1. Rinse chickpeas from the can well, while preserving all the liquid in a separate container. Place chickpeas (reserving some chickpeas for later) in a food processor and purée.
2. Slowly blend tahini, crushed garlic, and most of the lemon juice into the purée. Adjust flavour and consistency with lemon juice or cooking liquid and add salt if necessary.
3. Hummus should be thick and smooth. Spread in a shallow serving dish, swirling it with the back of a tablespoon.
4. Pour olive oil in centre and garnish with reserved chickpeas, chopped parsley, olives, and a sprinkling of paprika or cayenne pepper.
The Cummings Centre’s mission is to empower and enhance the quality of life of adults age 50 and over by providing dynamic and innovative programs, social services, and volunteer opportunities in a vibrant, respectful, inclusive and compassionate environment. Building on its Jewish heritage, Cummings embraces people from all ethnic, cultural and socio-economic backgrounds.
As the hub of Montreal’s 50+ community, the Centre touches the lives of 10,000 people on an annual basis.
For more information, please contact us by phone at 514-343-3510, online at www.cummingscentre.org or in person at 5700 Westbury Avenue.
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