Monday, January 9, 2012

Hummus

I'd like to think that my hummus is special, mainly because I don't use sesame seeds in the form of tahini... I just add the sesame seeds instead. Keeping it simple and letting the other ingredients compliment the chickpeas makes this great.

Hummus is great served with pita chips or even as a spread for sandwiches and wraps.


Hummus

1 can chickpeas, drain and reserve liquid
3-4 cloves garlic
2 tablespoons of liquid from chickpeas
2-3 tablespoons olive oil
1 1/2 tablespoon lemon juice
1 tablespoon sesame seeds
1/2 teaspoon cumin
1/8 teaspoon cayenne

  • Combine all of the ingredients in a food processor or blender {I used my fruit and vegetable strainer to puree the chickpeas and garlic first} and blend until smooth.
  • Refrigerate until ready to use.

Variations:

Roasted Red Pepper Hummus

  • Just add 1 roasted red pepper to the mixture.


Ashley

4 comments:

  1. That's what I do and I love it! I also add 1/4 of a small white onion and some red pepper.

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  2. I've done it with roasted red peppers before... so good! I bet with the onion it's really good. I'll have to try that, thanks for the tip Em.

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  3. My dear Ashley- How DO you take such great photos of your food???

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  4. Lots and lots of practice with my camera, I've had this one for almost 7 years. And the lighting plays a big part!

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