Lemon Infused Extra Virgin Olive Oil 500ml
Sonoma Farm premium extra virgin olive oil and the flavor of fresh lemons all in one. An unbelievable flavor combination. A cook's dream come true! Cook or dress any poultry or fish; also makes great dressing for veggies and salads.
Lemon Flavored Hummus
.1/2 cup (8 tablespoons) tahini (sesame paste)
.3/4 cup (12 tablespoons) lemon juice - freshly pressed
.3 cloves garlic - peeled
.1/2 teaspoon salt
.1/4 cup water (optional - use chickpea cooking water)
.2 or more tablespoons Lemon Olive Oil
.2 cups (450 g) dry chick peas (garbanzo beans) - about 5 cups cooked
.2 tablespoons finely chopped flat Italian parsley - as garnish
Cook the chick peas and drain them. Crush and mash the garbanzo beans with a food mill or blender. Add the salt and peeled garlic cloves to a mortar and crush them. Add the tahini and lemon juice alternately to the same mortar and mix well with the pestle or a wooden spoon.
Pour the tahini mixture over the pureed chick peas, and work it with a whisker or wooden spoon until you obtain a smooth and thick, but soft paste. Pour the hummus onto a shallow serving plate
A moment before serving, drizzle the Lemon Olive Oil in the center and garnish with the chopped parsley
Serve chilled or at room temperature with radishes, pickles and green onions, as it is done traditionally.
.1/2 cup (8 tablespoons) tahini (sesame paste)
.3/4 cup (12 tablespoons) lemon juice - freshly pressed
.3 cloves garlic - peeled
.1/2 teaspoon salt
.1/4 cup water (optional - use chickpea cooking water)
.2 or more tablespoons Lemon Olive Oil
.2 cups (450 g) dry chick peas (garbanzo beans) - about 5 cups cooked
.2 tablespoons finely chopped flat Italian parsley - as garnish
Cook the chick peas and drain them. Crush and mash the garbanzo beans with a food mill or blender. Add the salt and peeled garlic cloves to a mortar and crush them. Add the tahini and lemon juice alternately to the same mortar and mix well with the pestle or a wooden spoon.
Pour the tahini mixture over the pureed chick peas, and work it with a whisker or wooden spoon until you obtain a smooth and thick, but soft paste. Pour the hummus onto a shallow serving plate
A moment before serving, drizzle the Lemon Olive Oil in the center and garnish with the chopped parsley
Serve chilled or at room temperature with radishes, pickles and green onions, as it is done traditionally.
