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Hummus Baharat
made with Arvinda's Bishara's Baharat
Baharat your hummus! With a depth of spicing loaded with paprika, make this your ‘go-to’ hummus on a sharing platter of fresh cut veggies, pita bread wedges, olives and grape tomatoes. Or layer it up on grainy bread with an avocado slice and microgreens for a haute vegetarian sandwich.
- Prep Time
15 min - Yield
About 2 cups
| HUMMUS: | |
| 2 CUPS | chick peas, cooked, OR 540ml (19-ounce) can, rinsed and drained |
| ⅓ CUP | yogurt |
| 3 TBSP. | olive oil |
| 2 ½ TBSP. | ARVINDA’S BISHARA’S BAHARAT |
| 2 TBSP. | tahini |
| 2 TSP. | lemon juice |
| 2 to 3 | garlic cloves |
| ¼ to ½ TSP. | sea salt, or to taste |
| TOPPING: | |
| 1 TBSP. | olive oil, to garnish |
| 1 TBSP. | finely chopped parsley, to garnish |
| ¼ TSP. | ARVINDA’S BISHARA’S BAHARAT, to garnish |
HUMMUS: In a food processor, combine all ingredients and purée until smooth.
TOPPING: Garnish with a drizzle of olive oil, a sprinkling of parsley and dusting of ARVINDA’S BISHARA’S BAHARAT. Serve with grape tomatoes, cut vegetables and pita bread as a dip, or use as a delicious spread for a sandwich.
