Moroccan Hummus with Argan Oil
Traditionally called "Hummus bi Tahini", this hummus recipe is adapted from "Cooking for Comfort" by Marian Burros. With the addition of argan oil, your are giving the hummus a uniquely Moroccan flavor, and a hearty boost of omega-3s. In this case, we have used untoasted argan oil -- which has a mild, olive oil-like flavor. you can use toasted argan oil as well, but the flavor will be quite different.
3 cloves of garlic
15-ounces canned chick peas (Garbanzo beans) - rinsed and drained
5 tablespoons tahini (Sesame Paste)
2 tablespoons water
2 tablespoons untoasted or toasted Argan 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
1. With the food processor running, put the garlic through the feed tube and process until minced.
2. Add the garbanzo beans, tahini, water, argan 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 argan olive oil, if desired. Serve with warm pita wedges.