1. 10 January 2012 · 01:51 PM · 23 notes
    I tweaked this hummus recipe* that I found and I love it! Next time, I’ll be using dried chickpeas instead of canned. Ingredients: 2 15 oz can of organic chickpeas, 1/2 cup tahini, juice from 2 lemons, 1/2 cup of water, 4 cloves garlic, 3/4 tsp sea salt Directions:  Rinse chickpeas and remove skins. You don’t need to remove them all, but the more you remove the creamier it will be. Add tahini and lemon juice and food processor. Blend in a food processor for about two minutes, until foamy. Add garlic, salt, anything else you want to add (red pepper flakes), and keep blending. While still blending add a chickpeas through the top a few at a time. Add water a little at a time as you add chickpeas to keep the hummus the right amount of thickness. This is your preference but if you add too much water (probably ~3/4 cup) it can separate later. Let the food processor go for about 5 minutes until it is nice a creamy.  *The recipe calls for olive oil, which I excluded from my version. I also lowered the tahini (and it was still too much, I think).

    I tweaked this hummus recipe* that I found and I love it! Next time, I’ll be using dried chickpeas instead of canned.

    Ingredients: 2 15 oz can of organic chickpeas, 1/2 cup tahini, juice from 2 lemons, 1/2 cup of water, 4 cloves garlic, 3/4 tsp sea salt

    Directions: 

    1. Rinse chickpeas and remove skins. You don’t need to remove them all, but the more you remove the creamier it will be.
    2. Add tahini and lemon juice and food processor. Blend in a food processor for about two minutes, until foamy. Add garlic, salt, anything else you want to add (red pepper flakes), and keep blending.
    3. While still blending add a chickpeas through the top a few at a time. Add water a little at a time as you add chickpeas to keep the hummus the right amount of thickness. This is your preference but if you add too much water (probably ~3/4 cup) it can separate later.
    4. Let the food processor go for about 5 minutes until it is nice a creamy. 

    *The recipe calls for olive oil, which I excluded from my version. I also lowered the tahini (and it was still too much, I think).

    1. dreamspassionsreality reblogged this from abswillshow
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    3. laurishly said: I’ve actually been using frozen bagged chickpeas for those cases where I’m too much in a rush to use the dry ones. Tastes 100% better than the canned ones for sure!
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    6. sunshel posted this