Best Hummos Ever
Yields about 2 cups
1
can (15 ounces) chickpeas (or about 1 1/2 cups, if you're using beans you've rehydrated)
juice
of 1 large lemon
1/4
cup tahini
2 tbsp olive oil
2 garlic cloves, minced
salt
1.
Drain the chickpeas, reserving the liquid. Put 1/4 cup of liquid, chickpeas, and
lemon juice in a food processor or blender and blend (if using a blender, start
with half of the beans and gradually add more. Use more liquid if necessary).
2. Add tahini, olive oil, garlic, and a pinch of salt. Blend thouroughly.
3.
Hummos should be liquidy, about the consistency of a very thick milkshake. Refridgeration
will thicken it, but the finer it is blended, the better it will taste.
4.
Serve with carrots, celery, crackers, olives, toast, anything you like to dip!
Do you cook? Have any great vegetarian recepies you'd like to trade? Please email me! I'm always looking for new things to do with food (especially beans!)....