While a great partner to pita chips or raw veggies, this hummus also makes a great sandwich spread or topping for bruschetta. The heat of the spices is balanced by the cooling addition of watermelon juice.
Makes: 1½ cups
Ingredients
1 large clove garlic
2 heaping Tablespoons diced red onion
¼ cup chopped fresh parsley
? cup watermelon juice (liquify watermelon in a blender)
1 Tablespoon extra virgin olive oil
1½ Tablespoons lemon juice
½ teaspoon lemon peel
¼ teaspoon each: ground cumin, coriander, ground ginger, paprika, and turmeric
1 15-ounce can chickpeas (garbanzo beans), drained and rinsed
Salt and pepper to taste
¼ cup diced watermelon
Parsley sprigs
Directions
1. Mince garlic in a food processor. Add onion and parsley and blend until fully minced. Add remaining ingredients (except watermelon and parsley sprigs) and blend until smooth.
2. Refrigerate for at least half an hour to allow flavors to blend. Garnish with diced watermelon and parsley sprigs. Serve with pita bread, baked chips, or baby carrots.
Also see:
More Fun Ways to Use Watermelon
