Guest guest Posted March 6, 2007 Report Share Posted March 6, 2007 Hummus 1 cup cooked chickpeas juice of 2 lemons 3 - 4 cloves of garlic 1/2 cup of warm water, add until desired consistency 1 1/2 tablespoons (6 tsp) tahini 1/4 cup extra virgin olive oil salt and pepper to taste Combine all ingredients in food processor and blend until smooth. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2009 Report Share Posted February 22, 2009 Lovely recipes you're posting today! Can I just say that I regularly make hummus without adding tahini - it does add a little creaminess but isn't necessary - and I think it seems a bit of an exotic ingredient to some people and they just avoid making hummus because of that! We eat quite low-fat, anyway, and I usually leave out the oil too. I sometimes add a few cashews instead if I want it creamier. Cheers alice On 23/02/2009, at 7:24 AM, Gracious Hospitality wrote: > Hummus > > *Usually a real 'hit' with kids! > > 2 cans (16 ounces each) reduced-sodium garbanzos, rinsed and drained > except for 1/4 cup liquid > 1 tablespoon extra-virgin olive oil > 1/4 cup lemon juice > 2 garlic cloves, minced > 1/4 teaspoon cracked black pepper (optional) > 1/4 teaspoon paprika > 3 tablespoons tahini (sesame paste) > 2 tablespoons chopped Italian flat-leaf parsley > > In a blender or food processor, add the garbanzos. Process to puree. > Combine the olive oil, lemon juice, garlic, pepper, paprika, tahini > and parsley. Blend well. Add the reserved liquid, 1 tablespoon at a > time until the mixture has the consistency of a thick spread. Serve > immediately or cover and refrigerate until ready to serve. > > Makes: 3 cups > Quote Link to comment Share on other sites More sharing options...
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