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Amarula Egypt Hummus
Dig into this smooth, creamy and extremely moorish Amarula Hummus with a warm griddled pita bread – ideal for lunchtimes or as a snack.
- 250g cooked chickpeas
- 1 fresh lemon juice
- 30ml tahini
- 1 garlic clove
- 30ml extra virgin olive oil, plus extra for serving
- 2.5tsp ground cumin
- salt to taste
- ice cold water
- 5 pita breads
- 2tbsp Amarula Cream Liqueur
- Ice cold water
- In the bowl of a food processor, combine the tahini & lemon juice and process for 1 minute.Scrape the sides and bottom of the bowl then process for another minute.This ensures that the tahini is properly creamed and improves the texture of the hummus.
- Add the olive oil, garlic and cumin to the tahini mixture.Process for 30 seconds, scrape the sides and bottom of the bowl then process for another 30 seconds or until well blended.
- Add half of the chickpeas to the food processor and process for 1 minute.Scrape sides and bottom of the bowl, then add remaining chickpeas and process until smooth.
- Slowly add some iced water until you are happy with the consistency.
- Lastly add the Amarula and mix thoroughly.
- Heat a griddle pan until smoking.Brush the puta breads with olive oil and place in the pan.Griddle for 5-10 minutes a side or until there are dark griddle marks and the puta has puffed up slightly.
- Serves 5
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