• itslaurenofcourse

Ratatouille Hummus

This hummus is so good that it will inspire you to make a batch of ratatouille!


In order to make a proper, classic, flawless ratatouille, the vegetables need to be strained of their excess liquid as well as the olive oil needed to sauté them. That liquid would make the ratatouille watery and undesirable, but on its own it is lquid gold, full of flavor and color. Use this strained liquid to make a most delectable and creamy hummus, perfect for enjoying with the very vegetables featured in the ratatouille itself: tomatoes, peppers, and squashes.

Equipment: cutting board; paring knife; dry and wet measuring cups; measuring spoons; colander or strainer; blender or food processor; rubber spatula


Ingredients:

2 cups drained chickpeas (one can) juice of 2 lemons

2 garlic cloves

2 tablespoons tahini

2 teaspoons ground cumin

1 teaspoon kosher salt

ratatouille strained liquid (approximately 1 cup)

1. Place all of the ingredients in a food processor or blender and mix until smooth and creamy. Taste and adjust seasoning as needed.


2. Serve immediately with crudités and pita chips, or store in an airtight container in the refrigerator for up to one week.


Makes approximately 2 cups.




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