An excellent dip for veggies or a spread for a sandwich, this hummus recipe will be sure to satisfy your need for a garlicky, savory bean spread. You will need a blender or food processor to prepare this dish (or you can use a mortar and pestle instead).
Prep Time: 20 min
Serves: up to 6 adults
Prep Time: 20 min
Serves: up to 6 adults
Ingredients:
2 large garlic cloves
4 Tablespoons olive oil
¼ cup lemon juice
½ -¾ cup water
1 Tablespoon salt
1 Tablespoon ground cumin
1 teaspoon ground coriander (savory) and/or cayenne (hot and spicy)
3 Tablespoons tahini (sesame paste)
2 -15 oz cans of cooked garbanzo beans, drained and rinsed well (Eden is a great brand)
Directions:
1. To prepare the fresh garlic: smash the garlic cloves with the flat side of a large chef’s knife, and then easily peel the paper off. Then remove and discard the long “germ” in the middle of each clove (it can be white or green, small or large), to prevent garlic burps after the meal.
Place the fresh garlic cloves (no paper or “germ”) into a blender or food processor with the olive oil, lemon juice, ½ cup water, salt, cumin, coriander and/or cayenne, and tahini. Blend up until the garlic is mixed in without any remaining chunks.
2. Once the base is emulsified into a thick sauce, add the garbanzo beans, and puree until smooth (use a spatula to scrape down the sides with the machine off to avoid any beans chunks). Taste for salt, lemon juice, or tahini; add more water if you want a thinner consistency.
Serve in a shallow bowl with olive oil drizzled on top and a dash of paprika in the center, with carrot, cucumber, or celery sticks, or wedges of whole wheat pita bread. Lasts up to one week stored in your refrigerator, and would be great stirred into olive oil and vinegar for a tasty salad dressing.
Recipe adapted from http://allrecipes.com/recipe/hummus-iii/ on 1/6/2012
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