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Categories:
extra-virgin olive oil extra-virgin olive oil onion garlic thyme rosemary white beans coarse salt salt fresh ground black pepper cayenne pepper Tahini lemon juice pita breads tomato olives extra-virgin olive oil parsley lemon zest lemon juice salt
Viewed: 37 - Published at: 7 years agoIngredients
- 2 tablespoons extra virgin olive oil, plus more
- extra virgin olive oil, for garnish
- 1 medium onion, chopped
- 3 garlic cloves, finely chopped
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 (15 ounce) cans white beans, such as cannellini
- 2 teaspoons coarse salt, plus more
- coarse salt, as needed
- fresh ground black pepper
- 1 pinch cayenne pepper
- 2 tablespoons tahini (sesame paste)
- 2 teaspoons fresh lemon juice
- 4 pita breads, warmed and cut into triangles
- 1 plum tomato, seeded and very finely chopped
- 2 tablespoons pitted kalamata olives, very finely chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh flat-leaf parsley
- 12 teaspoon finely grated lemon zest
- 2 teaspoons fresh lemon juice
- coarse salt & freshly ground black pepper
Method
- Heat the oil in a large skillet over medium heat.
- Add the onion, garlic, thyme, and rosemary.
- Cook until onions are translucent, 5 to 6 minutes.
- Add beans with their liquid, 1 cup of water, salt, pepper, and cayenne, and bring to a simmer.
- Cook until liquid is nearly evaporated, about 8 to 10 minutes.
- Remove thyme and rosemary sprigs; discard.
- Carefully transfer mixture to the bowl of a food processor, add the tahini and lemon, and puree until smooth.
- Adjust seasoning for taste.
- Let cool.
- For the Relish, stir together the tomato, olives, olive oil, parsley, lemon juice and zest until well combined.
- Season with salt and pepper.
- Top the Hummus with the relish and drizzle with olive oil before serving with pita triangles.
- Top with Kalamata relish and drizzle with olive oil before serving.
- Serve with pita triangles.
