WEEKEND BRUNCH SPECIAL: Homemade olive hummus!

5 Dec

This recipe is a lovely spread that lasts long and always delivers. I learned it from a man in Kairo the summer of 2002.
you need

1 can chickpeas
juice of 1,5 lemons
1 tablespoon tahini paste
3 tablespoons good olive oil
1 tablespoon sumac
1/2 cup marinated green olives
1 4*4 cm piece good feta cheese

1. Add everything but the olives and mix in a mixer
2. When it is smooth and looks like you want, add the olives and mix. Be careful you do not mix to much, you still want the texture of the olive pieces.
3. Serve as dip, spread or compliment to fish dishes and other meditarreanean food. This hummus fits like the fish in the water on a meze plate.

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