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Tunisian-spiced Raisin Hummus
Tara Fitzpatrick
July 1, 2011
1 Min Read
Tara Fitzpatrick
YIELD: Dip for 24
1 can (15 oz.) garbanzo beans, drained
⅓ cup tahini
3 Tbsps. lemon juice
1 tsp. salt
½ tsp. black pepper
1 tsp. red curry powder
½ tsp. ground cinnamon
¼ tsp. ground cloves
1 large shallot, chopped
1 Tbsp. olive oil
1 cup golden raisins
2 Tbsps. golden raisins for garnish
2 Tbsps. fresh chopped parsley for garnish
4 pita pocket breads, cut into 24 triangles
Combine garbanzo beans, tahini, lemon juice, salt, pepper, curry powder, cinnamon, cloves, shallot, oil and raisins in food processor. Process until smooth. Tranfer to a bowl. Cover and refrigerate at least 1 hour or up to 24 hours.
To serve, allow hummus to come to room temperature. Garnish with raisins and chopped parsley. Serve with pita bread triangles.
Photo and recipe: California Raisins
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