Camelina Hummus Recipe
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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 Fresh Garlic - Hardneck, if available
15-ounces canned Rega Chickpeas (Garbanzo beans) - rinsed (if canned in the US) and drained
5 tablespoons Tarazi Sesame Tahini (Sesame Paste)
2 tablespoons water
2 tablespoons Camelina Oil
6 tablespoons lemon juice
1 teaspoon ground Whole Cumin
Piment de Espelette to taste (optional)
Noirmoutier Fine Gray 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.
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 Fresh Garlic - Hardneck, if available
15-ounces canned Rega Chickpeas (Garbanzo beans) - rinsed (if canned in the US) and drained
5 tablespoons Tarazi Sesame Tahini (Sesame Paste)
2 tablespoons water
2 tablespoons Camelina Oil
6 tablespoons lemon juice
1 teaspoon ground Whole Cumin
Piment de Espelette to taste (optional)
Noirmoutier Fine Gray 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.
