Michael
October 13th, 2004, 10:58 AM
One-Can Hummus by Boutell.Com
Category: Dips/Spreads/Condiments
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
1 can soaked chick peas (garbanzo beans)
2 cloves garlic, mashed
juice of half of one lemon
2 tablespoons tahini (sesame seed butter)
vegetable oil
salt and pepper to taste
Instructions:
-----------------------------------------------------
Drain the chick peas and spin in a food processor or blender. Add the garlic, lemon juice, and tahini one by one, blending constantly. Drizzle the vegetable oil into the mixture until the hummus is thick yet smooth and spreadable, like warm peanut butter but not as finely ground. It should not be runny. Stir in some salt and pepper.
Serve as a dip for breads, crackers, or fresh vegetables, or as a spread in sandwiches.
Additional comments:
-----------------------------------------------------
Makes about 2 cups of dip. Use within two or three days of preparing.
Cumin is a common flavoring spice in hummus. A quarter teaspoon or other very small amount would do for this recipe.
Dried chick peas are an acceptable substitute; simply let them soak overnight, rinse, and drain.
When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own.
Copyright 2000 by M. L. Grant.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
Category: Dips/Spreads/Condiments
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
1 can soaked chick peas (garbanzo beans)
2 cloves garlic, mashed
juice of half of one lemon
2 tablespoons tahini (sesame seed butter)
vegetable oil
salt and pepper to taste
Instructions:
-----------------------------------------------------
Drain the chick peas and spin in a food processor or blender. Add the garlic, lemon juice, and tahini one by one, blending constantly. Drizzle the vegetable oil into the mixture until the hummus is thick yet smooth and spreadable, like warm peanut butter but not as finely ground. It should not be runny. Stir in some salt and pepper.
Serve as a dip for breads, crackers, or fresh vegetables, or as a spread in sandwiches.
Additional comments:
-----------------------------------------------------
Makes about 2 cups of dip. Use within two or three days of preparing.
Cumin is a common flavoring spice in hummus. A quarter teaspoon or other very small amount would do for this recipe.
Dried chick peas are an acceptable substitute; simply let them soak overnight, rinse, and drain.
When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own.
Copyright 2000 by M. L. Grant.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.