Appetizers ·
Garlic olive oil ·
Herbs de Provence olive oil ·
Onion Balsamic jam ·
Pyramid Flake salt ·
Onion Balsamic Hummus
Onion Balsamic Hummus
Submitted by Charlene Hunt, Fustini's Petoskey
Appetizers
Ingredients
- 1/8 cup Onion Balsamic Jam
- 2 -15oz cans chickpeas or cannellini beans
- ¼ cup Fustini's Herbs De Provence olive oil
- ¼ cup tahini
- 2 cloves garlic, minced
- 1 tablespoon Fustini's Sicilian lemon balsamic
- ½ teaspoon Pyramid Flake Salt (plus more for pita)
- Water (as needed)
- 4 whole pita, sliced into 8 triangles
- Fustini's Garlic olive oil
Directions
- Drain and rinse beans. Add beans, jam, oil, tahini, garlic, balsamic, and salt to a food processor. Blend until smooth (add water to thin out as needed during blending). Preheat oven to 375 degrees. Brush pita triangles with garlic olive oil. Arrange on a baking sheet and sprinkle with Pyramid flake salt. Bake for about 15 minutes, or until pita has a little crunch and is a little darker golden color. Top hummus with Balsamic reduction, Riserva Balsamic Vinegar, or more olive oil if you wish. Serve with baked pita chips.
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