Kammeni HummusJul 6th, 2007 | By Peter Minakis | Category: Dips, Meze
This meze/appetizer was the product of my search to make chick peas tastier, afterall they are bland as a solo act. However, add that chick pea to the symphony of Mediterranean ingredients and you will liken it to the tuba…the requisite “bottom end” of the spectrum.
I was also inspired by Alysha from the Savory Notebook who entered a Sicilian Chick Pea Salad Dip into the Weekend Herb Blogging event ( last week) and the look and ingredients she used led me to try chick peas out again.
I’ve named this dip Kammeni as in Greek it means “burnt” and I’ve used a roasted red pepper and this also is the name of the once active volcanic island off of the the Greek Island of Santorini.
1/3 cup walnuts
1 can of chick peas, drained & rinsed
1 large roasted red pepper, peeled & seeded
1 garlic clove
1/4 -1/3 olive oil
1/3 cup basil leaves
4 oz. of feta
1 green onion
1 jalapeno pepper, seeded
Place all of the ingredients in a food processor and whiz while slowly adding your olive oil (amount depends on the texture you like).
Post Footer automatically generated by Add Post Footer Plugin for wordpress.
© 2007, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.