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Hummus

Submitted by: JustRightMenus

Categories: appetizer, dip, snack

From the kitchen of:

Modified version of the Hummus recipe at Epicurious.

Ingredients

2 garlic cloves

  • 4 garlic cloves
  • 1 teaspoon salt
  • two 1-pound 3-ounce cans chick-peas, drained and rinsed
  • 2/3 cup well stirred tahini
  • 1/4 cup fresh lemon juice, or to taste
  • 1/2 cup olive oil, or to taste
  • 1/4 cup fresh parsley leaves
  • 2 tablespoons pine nuts, toasted lightl
  • 4 garlic cloves
  • 1 teaspoon salt
  • two 1-pound 3-ounce cans chick-peas, drained and rinsed
  • 2/3 cup well stirred tahini
  • 1/4 cup fresh lemon juice, or to taste
  • 1/2 cup olive oil, or to taste
  • 1/4 cup fresh parsley leaves
  • 2 tablespoons pine nuts, toasted lightl

1/2 tsp Kosher salt

1 (15 ounce) can Garbanzo beans (chick peas)

3 TB to 1/3 c. tahini (I use 3 TB)

2 TB lemon juice

1/4 c. olive oil

2 TB fresh parsley, chopped

1 TB pine nuts, toasted lightly (optional - garnish)

Directions

To toast the pine nuts, heat a non-stick skillet on high heat. Toss in the pine nuts and stir constantly for about 2 minutes or just until they start to color. Remove immediately from the pan to cool.

The goal is to have all the ingredients squished/minced together into a paste.

I just dump it all into my Cuisinart mini-prep food processor and mix it there.

 

Hummus is great in flatbread as a sandwich,
served as a dip with tortillas or flatbread pieces or pita chips,
as a sandwich spread instead of mayo,
or try making a veggie pizza on flatbread, using hummus as the "sauce," and topping with grilled veggies.
I also enjoy using it as a dip for veggies, especially baby carrots.