Monday, January 24, 2011

Sanck: Hummus

from The New Best Recipe cookbook
Makes about 2 cups, serving 8-10

1 (15 oz) can of chickpeas, drained and rinsed
1 medium garlic clove, minced or pressed through a garlic press
3/4 teaspoon salt
Pinch cayenne pepper
3 tablespoons juice from 1 large lemon
1/4 cup tahini
1/4 cup extra-virgin olive oil
1/4 cup water

Process all the ingredients in a food processor until smooth, about 40 seconds. Transfer the hummus to a serving bowl, cover with plastic wrap and chill until the flavors meld, at least 30 minutes; serve cold. (The hummus can be refrigerated for up to 2 days.)

PERSONAL NOTE: My family LOVE this recipe. We dip all sorts of veggies. I cut them up and leave red peppers, carrots, mushrooms, peas, jicama, broccoli, tomatoes, etc ready for dipping...

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