Post by Amani on Feb 19, 2012 15:18:56 GMT -5
Hummus With Browned Artichoke Shreds, Toasted Hazelnuts, Desert Spices
Thinly slice an artichoke heart into almost shavings; fry in olive oil until golden and crisply browned in spots; remove from oil, and set aside on paper towel to drain.
Serve hummus mounded onto a plate, topped with the artichoke hearts, a spoonful or two of toasted, peeled, coarsely chopped hazelnuts; a sprinkling of ground coriander and cumin; and a few cilantro leaves.
Thinly slice an artichoke heart into almost shavings; fry in olive oil until golden and crisply browned in spots; remove from oil, and set aside on paper towel to drain.
Serve hummus mounded onto a plate, topped with the artichoke hearts, a spoonful or two of toasted, peeled, coarsely chopped hazelnuts; a sprinkling of ground coriander and cumin; and a few cilantro leaves.