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Camelina Hummus Recipe

Traditionally called "Hummus bi Tahini", this hummus recipe is adapted from "Cooking for Comfort" by Marian Burros. With the addition of camelina oil, your are giving the hummus a unique and nutty flavor, and a hearty boost of omega-3s.

Ingredients:
3 cloves of garlic
15-ounces canned chick peas (Garbanzo beans) - rinsed and drained
5 tablespoons tahini (Sesame Paste)
2 tablespoons water
2 tablespoons Camelina oil
6 tablespoons lemon juice
1 teaspoon ground cumin
Piment de Espelette to taste (optional)
Sea Salt to taste
2 tablespoons minced fresh parsley
Lemon wedges, Greek Olives and additional camelina oil for garnish
1 package pita bread

Directions:
1. With the food processor running, put the garlic through the feed tube and process until minced.

2. Add the garbanzo beans, tahini, water, camelina oil, lemon juice, cumin and piment de espelette (if using), and process until the mixture is smooth. Season with the salt. Refrigerate to blend the flavors for at least a couple of hours -- but up to two days, if desired.


3. To serve, return the hummus to room temperature. Sprinkle with the parsley and decorate with the lemon wedges, olives, and a drizzle of additional olive oil, if desired. Serve with warm pita wedges.
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