Hummus
Recipe by: Susan Voisin
Hummus is really a Middle Eastern dip or spread. There are numerous recipes for this, each having a different proportion of ingredients. Through the years I’ve labored on mine to really make it reduced in fat compared to original version. If you wish to allow it to be truly fat-free, omit the tahini while increasing the seasonings. You may even add among the optional ingredients noted in the finish from the recipe.
1-2 cloves garlic clove
1 can (or 1 1/2 cups) cooked chickpeas, drained
1/8 cup fresh lemon juice
cooking liquid from beans (or water)
1 tablespoons of. tahini (sesame paste)
1/4 teaspoon. cumin
1/4 teaspoon. paprika
dash cayenne
a couple of sprigs fresh parsley
sumac (optional)
Chop the garlic clove inside a mixer. Add some chickpeas and fresh lemon juice and start processing. As needed, add 1/4 cup bean cooking liquid or water, sufficient so the chickpeas be a smooth paste. Continue processing while you add some remaining ingredients. Put in a dish, sprinkle with extra paprika (or a far more authentic taste use powdered sumac), garnish with parsley, and serve. Or, for the best flavor, permit the flavors to mingle for some time before serving.
Now, It's my job to make about triple this amount, making this only a guideline. You can include more spices as preferred. I in addition have a large amount of variations about this recipe which i use: black olive hummus, eco-friendly olive hummus, hickory smoke hummus (add liquid smoke flavor), roasted red pepper hummus, and broccoli hummus (an effective way of having vegetables into kids).
You are able to serve this like a dip for pita bread, like a sandwich filling (my daughter endures it), or like a topping for any salad (my preferred method to eat it nowadays). It ought to last a few days to some week within the refrigerator (mine hasn't lasted that longit’s passed by the 3rd day!).
More great hummus recipes:
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15 Responses to &"Hummus&"
Carol Warlick States:
Hello
I've got a small mixer and trying but am not able to puree the sesame seeds.
This looks scrumptious!
Does omitting the tahini alter the texture a great deal? Since I’ve done that before also it was textured a lot more like bean dip than hummus (that is very smooth).
Also, have you got any tips for those who have only crappy food choppers and never quality food processors? I’m unwilling to purchase one. Do you consider it might help basically mashed the beans after which blended them?
Should you omit the tahini, it’s not far from fat-free. Chickpeas, like several foods, will have some fat.
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