Hummus Omelette Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Appetizers · Breakfast and Brunch · Cooking Club

Hummus Omelette

From Dorothy McNett's recipes at This is a fabulous "appetizer" to serve with Chardonnay or Pinot Noir. Just cut into pieces and serve with crackers or crostini.

3 tablespoons sesame seeds
4 - 5 cloves garlic
1 - 2 teaspoons extra virgin olive oil
1 can garbanzo beans, drained
1/2 teaspoon cumin
juice of 1 lemon
1/4 teaspoon fine sea salt
2-3 tablespoons extra virgin olive oil
2-3 springs fresh parsley or cilantro

2-3 eggs
salt and pepper
drizzle of olive oil

crostini or mini toasts
pear or apple slices

Using a food processor with the steel chopping blade and the motor running, pour in the sesame seeds and garlic cloves to chop finely, and then add the olive oil to make a paste. Add the drained beans,cumin, lemon juice and salt until it is smooth and creamy. With the motor running, add the olive oil to give it character with a perfect consistency. Remove to bowl and snip on some fresh parsley or cilantro. Set aside.
Heat a heavy bottomed 8 - 9 inch fry pan over medium heat. In glass measuring cup, with a fork whisk the eggs, salt and pepper. Add a drizzle of olive oil to the hot pan, and pour in the eggs. Cook gently, lifting the edges with a silicone spatula to allow the uncooked egg mixture to flow underneath. Cook until egg is set. Spoon about 1/3 cup of the hummus onto the omelette and roll it up. Slip onto a serving platter, cut into pieces and serve with crackers or crostini. Serve the remaining hummus in a beautiful bowl, passing pear or apple slices for dippers.

Recipe created 2007-06-06.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.