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Here's my hummus recipe.
1 (16-ounce can) chickpeas, well-rinsed and drained
3 to 6 cloves garlic
3/4 tsp salt
3 to 4 Tbs olive oil
Juice of 2 to 3 lemons
2 to 3 Tbs tahini, well-mixed
In a food processor or blender, pulse chickpeas, garlic and salt. Add 3 tablespoons oil, juice of 2 lemons and 2 tablespoons tahini. Pulse until smooth. Taste and adjust flavorings. If too thick, add more lemon juice or oil according to taste, a few drops at a time, until desired texture is achieved. Use for as a dip for pita chips, crackers or veggies.
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