Sardine Hummus from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to Plate by Bart van Olp
Coarsely grind the chickpeas, garlic, tahini, lemon juice, parsley, chile flakes, tabasco, cumin, and salt in a food processor. Slowly pour in the water and the olive oil and process until smooth. ...
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Cooking tools:
- Food processor
- Serving bowl
Ingredients
- 3 tablespoons extra virgin olive oil, plus extra (optional)
- Half a 4.2-ounce (120 g) tin of sardines in olive oil, drained
- 1 teaspoon salt
- 3 tablespoons water, plus extra (optional)
- Salt
- pepper
- 1 teaspoon hot smoked paprika
- Half a 14-ounce (400 g) can of chickpeas, drained
- 2 tablespoons tahini
- ½ garlic clove
- ½ bunch of flat-leaf parsley, tough stalks removed, plus extra leaves
- Juice of ½ lemon
- 1 teaspoon ground cumin
- 1 teaspoon tabasco
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