Thursday, August 30, 2012


         3 cans (14.5 Oz.) Garbanzo Beans, Rinsed And Drained
         ⅓ cups Plus 1 Tablespoon Tahini
         3 cloves Garlic, Chopped, Or More To Taste
         ½ whole Lemon, Juiced
         ½ teaspoons Ground Cumin, Or More To Taste
         Salt To Taste
         Fresh Basil Or Italian Parsley
         3 Tablespoons To 5 Tablespoons Cold Water
         1 Tablespoon Olive Oil

Preparation Instructions
Combine chickpeas with all ingredients, except water and olive oil, in a blender or food processor.
Pulse until mixture becomes somewhat smooth and combined, but do not over mix.
Add water as necessary to facilitate blending. At the end, add olive oil and pulse no more than three times, just to incorporate.

***My personal add-in: 1 piece of roasted red pepper from a jar, and eliminate the water. Yum.

Pour mixture into a bowl and stir to ensure mixture is combined. Serve immediately or refrigerate for up to three days in the fridge.

1 comment:

Barb said...

1 can of chickpeas makes plenty of hummus.

Post a Comment