Pineapple Hummus

The people in Tampa and the surrounding areas are about to be invaded by marauding pirates this weekend. My suggestion to staying safe from the pillaging is to provide them with ample foods to keep them satisfied with full bellies.

We know the pirates  needed Vitamin C to ward off scurvy and Pineapple is a good source of this vitamin. So, this hummus recipe might be appreciated by these invaders.

It's a mixture of sweet and heat that I find really appealing.  Feel free to add a bit more Green Chili olive oil if you want more heat.



 

Pineapple Hummus

3-4 cloves garlic 1 teaspoon Joe and Son’s Green Chili Olive Oil
2 1/2 cups cooked chickpeas or 1 can eqivalent
2 tablespoons tahini
1 tablespoon Joe and Son’s Sicilian Lemon Balsamic Vinegar *
1 cup canned, drained crushed pineapplesalt and pepper, to taste

 

Rinse and drain the chickpeas.

Place the garlic and the Green Chili olive oil in a food processor and pulse until the garlic is a little minced.

Add in the drained chickpeas, tahini, Lemon Balsamic, crushed pineapple, a sprinkle of salt and pepper and blend until smooth.
 If the hummus is too thick, add a little more Balsamic vinegar to the mixture and blend until smooth.

Garnish with parsley, additional pineapple, toasted sesame seeds or paprika, if desired.



Serve with crackers. Makes about 2 cups.