Minty hummus recipe

Credit: iStockphoto

Fresh hummus simply cannot be beat – even in winter!

Many gardeners don’t realize they can grow garbanzo beans (chickpeas) in a cool climate. The first time I grew some I was pleasantly surprised that the foliage made such an attractive groundcover with each pretty pink flower turning into a pod bearing two peas. Obviously you have to grow a long row of these legumes to harvest enough for eating, but once you taste the flavour of fresh chickpeas you may find the space. Try this recipe for hummus, which makes a delicious spread or appetizer.

Ingredients

In a food processor puree until smooth (or slightly chunky as you prefer):
1 cup (250 mL) chickpeas (garbanzo beans), precooked with ¼ cup (60 mL) of cooking liquid (or use one 19-oz./540-gram can)
3 garlic cloves chopped
Ginger root, 1-in. (2.5-cm) chunk, finely sliced
Juice of 1 lime
1 tsp. (5 mL) salt
½ tsp. (2 mL) fresh ground pepper
1 tsp. (5 mL) ground cumin
1 tsp. (5 mL) ground coriander
1 tsp. (5 mL) chili powder
3 Tbsp. (45 mL) fresh mint leaves (or 1 Tbsp./15 mL dried mint)