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.
I’m now going to add chick peas to my repotoire of dips!
Kammeni Hummus
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).
That looks great – I love hummus, it is a wonderful snack. You should check out the post I just did on Falafel if you are in search of a chick pea recipe, it turned out really well!
Now THAT sounds good! Garlic, basil, red pepper…. I could eat that… probably all of that!
Hi Peter. I followed your comment on my blog…thanks. Your chickpea spread sounds delicious. I’ve been on a hummus kick lately, so I may have to give your version a try…….
Thanks for visting Alysha, I think you’kll like the taste, just be careful on the heat…it’s a personal preference.
I love hummus but am allergic to nuts so could i make this without the walnuts??
Maisie, you certainly can omit nuts. Look for my classic Hummus recipe on the blog for an alternative.