Sardines and fresh garbanzo hummus from Tartine Box Set by Chad Robertson

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Notes about this recipe

  • mseers on October 24, 2011

    Crostini of Sardines and Fresh Garbanzo Hummus 213 Hummus: 2 lb fresh chickpeas or 1 lb dried, cooked, 3 garlic cloves if using fresh, 1 t cumin seeds if using dried, 3T tahini, 12 mint leaves if using fresh, juice of 1 lemon, 1/2 t salt, 1 c olive oil, if using fresh blanch, if using dried, cook, process mixture. Serve on whole wheat crostini fried in olive oil with hard-boiled egg, olive-oil packed sardines, and cilantro

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