Hummus
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Hummus
This wonderful bean spread offers all the benefits of a more traditional hummus recipe, but with less olive oil.
The combination of garbanzo beans (also called chickpeas), tahini, lemon juice, cumin and garlic are showstoppers. This is great as a sandwich spread or as a dip with raw vegetables or pita triangles. Keep a batch in your refrigerator all the time, and you'll never be without a nutritious snack or lunch.
5 Cups cooked chickpeas or garbanzos (from three 15-oz cans, drained or 2 cups dried chickpeas, cooked)
1/4 cup Sesame tahini
2 tablespoons cold water
2 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
3-4 cloves garlic, chopped
1 tablespoon extra-virgin olive oil
1. Drain and rinse chickpeas, if using canned.
2. Combine chickpeas with remaining ingredients (except olive oil) in a food processor or blender container. Blend to a rough puree texture adding a little more water if necessary. The mixture should not be totally smooth.
3. Scrape the mixture into a bowl. Stir in the olive oil.
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| Lynne Christen |
