Hummus
Maybe it's just the redneck circle I socialize in, but the word "hummus" sends folks a-runnin'. Nevertheless, this "dip" (as I like to call it) breathes some life into the same-ol', same-ol' raw veggie eating routine. It's especially great for those with food sensitivities as it contains no wheat, no milk, and no nuts.
I've tasted a lot of store-bought hummus--and maybe my taste buds need some refinement--but the stuff in a package always seems a bit "off." Chemically or something.
I'm interested to hear from the hummus fans - what flavors you like, any pre-made kinds you enjoy, whether or not you can get away with using the word "hummus."
Enjoy!
Hummus
2 cups (16 oz can) canned garbanzo beans, drained
1/3 cup tahini (ground sesame seed paste)
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley
1 tablespoon roasted red pepper, optional
Place all ingredients in a food processor or blender; blend until smooth. Transfer mixture to a serving bowl. You can garnish with additional paprika and parsley. Best if allowed to sit in refrigerator overnight. 16 servings.
Also, don't forget to check out my other recipes!
I've tasted a lot of store-bought hummus--and maybe my taste buds need some refinement--but the stuff in a package always seems a bit "off." Chemically or something.
I'm interested to hear from the hummus fans - what flavors you like, any pre-made kinds you enjoy, whether or not you can get away with using the word "hummus."
Enjoy!
Hummus
2 cups (16 oz can) canned garbanzo beans, drained
1/3 cup tahini (ground sesame seed paste)
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley
1 tablespoon roasted red pepper, optional
Place all ingredients in a food processor or blender; blend until smooth. Transfer mixture to a serving bowl. You can garnish with additional paprika and parsley. Best if allowed to sit in refrigerator overnight. 16 servings.
Also, don't forget to check out my other recipes!
3 comments:
Don't call it hummus. Call it white bean dip with roasted garlic.
Then double the price. LOL
You should really try using dried chickpeas instead of canned ones. It's not only FAR healthier but also tastes much better, and the effort is not that big.
My favorite store-bought brand is Sabra. Tastes just like the real Israeli deal, unlike that grainy Athena stuff, which just tastes WRONG. -Kami
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