Friday’s Food For Thought – Hummus
August 9th, 2013 by sivodd
Hummus
Photo by Creative Commons
Ingredients:
- One 15-ounce can (425 grams) chickpeas, also called garbanzo beans
- 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
- 1/4 cup (59 ml) tahini (we used Krinos)
- Half of a large garlic clove, minced
- 2 tablespoons olive oil, plus more for serving
- 1/2 to 1 teaspoon kosher salt, depending on taste
- 1/2 teaspoon ground cumin
- 2 to 3 tablespoons water
- Dash of ground paprika for serving
Preparation:
- In a bowl or a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl, then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.
- Add the olive oil, minced garlic, cumin and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl, then process another 30 seconds.
- Open can of chickpeas, drain liquid, then rinse well with water. Add half of the chickpeas to the food processor, then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes, or until thick and quite smooth.
- Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect.
- Scrape the hummus into a bowl and drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika.
- Store homemade hummus in an airtight container and refrigerate up to one week.
Thanks for stopping by, have a great weekend!
Lisa
Tags: Hummus, Recipes
This entry was posted
on Friday, August 9th, 2013 at 11:10 am and is filed under Site Updates.
You can follow any responses to this entry through the RSS 2.0 feed.
Both comments and pings are currently closed.
so nice
تستخدم مؤسسة السبيعي للمقاولات و التجارة اجود الخامات لتصنيع تصميمات كنب امريكي التي تتميز بالتنوع لتتناسب مع اذواق العملاء المختلفة