Hummus with herbs
Hummus with herbs provides a nice variation over the traditional chickpea spread that goes well with Italian plates of mixed antipasti.
Hummus with tahin forms part of the Middle Eastern culinary tradition, but Italian peasants have always been fond of pastes made from dried beans, peas and pulses. This hummus with herbs can be given a more distinct Italian flavour, if you leave out the tahini sesame pasta and give it a herbal touch with parsley, sage or chervil, or use cilantro to send your tastebuds across the Mediterranean to Spain or North Africa.
All versions make a great scoop when served with tasty grissini, bread or crackers.
250 g boiled chickpeas
1 tbsp tahini (can be left out and substitutes with more olive oil)
2 cloves of garlic
Juice of ½ lemon
1 tbsp cumin
Lots and lots of parsley or chervil or cilantro
Salt, pepper, olive oil and cold water
Blend the boiled chickpeas with tahini paste, garlic cloves, cumin and lemon juice.
Add a little olive oil and more water and blend until the texture seems right.
Blend with you herb of choice, salt and pepper.
Stir in more water or olive oil if necessary.
Serve the hummus with herbs with a selection of salami sausages, taralli, grissini or a nice pane di Altamura type of bread.