Hummus, from my 'cooking with just 4 ingredients' book:
14oz can chickpeas, drained 4tbsp tahini 2-3 garlic cloves, chopped juice of 1/2-1 lemon
1. Using potato masher or fork, coarsely mash the chickpeas in a mixing bowl. If you like a smoother purée, process the chickpeas in a food processor or blender until a smooth paste is formed.
2. Mix the tahini into the bowl of chikpeas, then stir in the chopped garlic cloves and lemon juice. Season to taste with freshly ground black pepper and salt, and if needed, add a little water. Serve the hummus at room temperature.
Extras: process 2 roasted red (bell) peppers with the chickpeas, then continue as above. Serve sprinkled with lightly toasted pine nuts and paprika mixed with olive oil.
* * * Obviously you can add different herbs and such, too, if you wanted rosemary hummus or things like that.
Comments 1
14oz can chickpeas, drained
4tbsp tahini
2-3 garlic cloves, chopped
juice of 1/2-1 lemon
1. Using potato masher or fork, coarsely mash the chickpeas in a mixing bowl. If you like a smoother purée, process the chickpeas in a food processor or blender until a smooth paste is formed.
2. Mix the tahini into the bowl of chikpeas, then stir in the chopped garlic cloves and lemon juice. Season to taste with freshly ground black pepper and salt, and if needed, add a little water. Serve the hummus at room temperature.
Extras: process 2 roasted red (bell) peppers with the chickpeas, then continue as above. Serve sprinkled with lightly toasted pine nuts and paprika mixed with olive oil.
* * *
Obviously you can add different herbs and such, too, if you wanted rosemary hummus or things like that.
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