Vegetables on the Grill: Herbed Hummus

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Photo Courtesy of Anybody Goes
Garlic hummus seasoned with thyme, parsley and ­paprika adds zest to pita sandwiches made from marinated, grilled ­vegetable kabobs.

<p>• 15-ounce can chickpeas, drained and rinsed, or 2 cups cooked chickpeas<br />
• 1/4 cup tahini<br />
• 2 large cloves garlic<br />
• 2 teaspoons fresh thyme leaves, finely minced<br />
• 1/2 cup packed parsley leaves<br />
• 1 teaspoon medium-sharp paprika or 1 teaspoon mild paprika and a few ­dashes cayenne pepper<br />
• 2 tablespoons lemon juice<br />
• Salt and pepper to taste<br />
• 1/3 cup water</p>
<p>1. Roughly puree the chickpeas, tahini, garlic, thyme, parsley, paprika and lemon juice in a food processor, stopping occasionally to scrape down the sides.</p>
<p>2. Add salt, pepper, and 1/3 cup water and process until smooth. Add a bit more water if the mixture is too thick; it should be creamy and spreadable.</p>
<p>3. Add more salt, pepper, or lemon juice to taste. You may store the hummus, covered, in the refrigerator for as long as a week.</p>
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<p>
<em>Susan Belsinger, a frequent contributor to</em> The Herb Companion,<em> treats her family to grilled vegetables all summer long. She is the author, with Thomas DeBaggio, of</em> Basil: An Herb Lover’s Guide (1<em>996) and several other books from Interweave Press</em>.</p>
<p>Click here for the original article, <a href=”https://www.motherearthliving.com/cooking-methods/throw-another-herb-on-the-fire.aspx”>
<strong>Vegetables on the Grill</strong>
</a>.</p>

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