Hummus is a classic Middle Eastern recipe, which means there are many opinions and variations. In the Middle East, hummus is usually prepared with tahini (sesame seed butter), but in Greece, olive oil is used. I find raw olive oil upsets my stomach, so I opt for canola oil. It'll be delicious no matter how you prepare it! Serve with pita chips, a veggie platter, or use as a spread for sandwiches in lieu of mayonnaise. Yum!
Hummus
Ingredients:
2 (15.5 ounce) cans chickpeas (garbanzo beans), drained
1/2 cup water
1/2 cup bottled minced garlic (or 8 garlic cloves, peeled and chopped)
1/4 cup canola oil, olive oil, or tahini
1/4 cup lemon juice
Directions:
Combine chickpeas, water, garlic, oil or tahini, and lemon juice in blender or food processor, and puree until smooth.
Showing posts with label hummus. Show all posts
Showing posts with label hummus. Show all posts
Thursday, January 22, 2015
Thursday, October 23, 2014
Recipe: Pumpkin Hummus
It's that time of year when pumpkin recipes abound! -- and one of my favorites is pumpkin hummus. Pumpkin hummus is good with cut raw veggies or plain pita chips, but it's sublime with cinnamon pita chips or cinnamon pretzels. Enjoy!
Ingredients:
1 (29-ounce) can pumpkin puree
1/2 cup bottled minced garlic (or 8 garlic cloves, minced)
6 tablespoons lemon juice
1/2 cup tahini paste
salt, to taste
Directions:
Combine pumpkin, garlic, lemon juice, and tahini in blender or food processor and puree until very smooth. Add salt to taste.
Pumpkin Hummus
Ingredients:
1 (29-ounce) can pumpkin puree
1/2 cup bottled minced garlic (or 8 garlic cloves, minced)
6 tablespoons lemon juice
1/2 cup tahini paste
salt, to taste
Directions:
Combine pumpkin, garlic, lemon juice, and tahini in blender or food processor and puree until very smooth. Add salt to taste.
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