This recipe was made at the cooking class I attended at Ripon College. Everyone else LOVED the hummus, but I just didn't care for it that much. Maybe I should have spread it on some pita bread instead of eating a spoonful by itself. I guess I tried TWO new ingredients today--chickpeas and tahini. When I tried a taste of the tahini in the recipe, it wasn't terrible as the chef warned us it might be. It reminded me of sesame seed peanut butter. But somehow, I just didn't like the mashed chickpeas. I'm going to try a different recipe using garbanzo beans and see if I like it any better.
Hummus
Sorry about the poor picture quality (taken with my camera phone)
Ingredients:1 can (16 oz) chickpeas or garbanzo beans
1/4 cup liquid from the can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1&1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil, plus extra to drizzle as desired
Directions:
Drain chickpeas and reserve liquid. Combine chickpeas, 1/4 cup of reserved liquid, and remaining ingredients in blender or food processor. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Place in serving bowl and drizzle with 1-2 tablespoons olive oil.
No comments:
Post a Comment