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While I'm not kaliopi, I have a recipe that I make all the time for hummus, but I use canned. You can use dried, but you'll need to add ~1/3 cup of water--maybe a little more--per 15 oz. of chick peas.
15oz (can?) chick peas (if canned, use a little more than 1/2 of the liquid) 2-3 tbsp lemon juice 1 tbsp tahini 1 tsp salt
Put in a food processor. Once well blended, slowly add ~1/4 or more cup of olive oil, until you get the right consistency. I also always add LOTS of roasted garlic to the initial blend.
Play with the proportions until you get the texture and flavor right.
Re: Thank you!cellymcfaeApril 24 2007, 17:27:14 UTC
Soaking them would probably be best, then you can just use some of the soaking water as the liquid. However, since you will be essentially powdering the chickpeas, that step may not be absolutely essential, if you're in a hurry. ;^D
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Comments 8
15oz (can?) chick peas (if canned, use a little more than 1/2 of the liquid)
2-3 tbsp lemon juice
1 tbsp tahini
1 tsp salt
Put in a food processor. Once well blended, slowly add ~1/4 or more cup of olive oil, until you get the right consistency. I also always add LOTS of roasted garlic to the initial blend.
Play with the proportions until you get the texture and flavor right.
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