A delicious take on classic hummus, msabbaha blends the flavor of fresh wild greens with the depth of sardines. The end product is a flavorful, creamy dip that's great served with crunchy vegetables or spread on pita bread. To experience a hint of the wild with a taste of the Mediterranean, try this novel take on hummus.
Ingredients: 1 cup cooked chickpeas. 1/4 cup tahini. 2 cloves garlic, minced. 2 tablespoons olive oil, plus extra for garnish. 1 lemon, juiced. Salt and pepper to taste. 1/2 cup wild greens e.g., dandelion greens, arugula, or watercress. 1/4 cup canned sardines, drained and mashed. 1/4 teaspoon ground cumin. 1/4 teaspoon paprika. Fresh parsley, for garnish. Pita bread or vegetables, for dipping.
Instructions: Put tahini, minced garlic, olive oil, lemon juice, and cooked chickpeas in a food processor. Mix until it's creamy and smooth. Mix in salt and pepper to suit your taste. Put the wild greens into the food processor and pulse it a few times to make small pieces that are mixed into the hummus. Move the hummus to a serving bowl and use the back of a spoon to make a well in the middle. The sardines should be mashed and put into the well in the hummus. Cover the sardines with ground cumin and paprika. Add a little olive oil on top. Add fresh parsley as a garnish. You can dip the Msabbaha hummus in pita bread or a variety of fresh vegetables.
Prep Time: 15 minutes
Cook Time: 0 minutes
Ian
