Joelle's Yoga

Roasted Garlic Humus

Cuisinart or food processor
2 Cans of chick peas, rinsed
3 medium cloves of roasted garlic
½ cup tahini
1 level tsp sea salt
¼ olive oil
¼ cup of parsley
juice of 1½ lemons
¼ filtered water
1 tsp roasted cumin seeds ground into powder
dash of cayenne pepper
dash of paprika to garnish

Wash and chop parsley. Roast garlic in the toaster oven for about 5 min or until soft and slightly brown. Toast cumin seeds in a cast iron fry pan and grind into powder. Put chick peas, tahinin in cuisinart. Add dry then wet ingredients and blend until the mixture becomes a smooth paste. Taste it to see if it needs more lemon juice, salt or garlic according to your taste. Pour mixture into a shallow, ceramic bowl and douse with olive oil and paprika and a sprig of parsley. Enjoy with raw veggies, crackers, rice cakes and your favourite people!
Other optional ingredients you can experiment with are: red pepper, fresh basil or cilantro... just to take a little walk on the wild side!


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