FABULOUS HUMMUS
3 cans chickpeas, drained (or save a little juice and you
don't have to use as much oil)
1/2 cucumber
1 small tomato
1 1/2 lemon, juice and pulp
Handful chopped parsley
Salt to taste
Fresh ground pepper to taste
1/4 cup olive oil (or add chickpea juice instead)
3 cloves of garlic
1 Tbs tahini
Put all ingredients in a food processor and blend until
smooth. Use as a dip for fresh cut veggies, tortilla
chips, stone ground crackers, toasted or fresh syrian
bread. My hummus has a fresh, flavorful taste.
Italian White Bean Hummus Recipe
Delicious and healthy summer dip
In North America, hummus is one of the most popular and loved dishes
from the Mediterranean and Middle East regions. It's an exotic blend
of pureed chickpeas or other fleshy beans, lemon, sesame tahini, and
oil. Spices such as roasted garlic, roasted red peppers, scallion, and
dill are sometimes added for a flavor twist.
Hummus is traditionally used as a dip for pita bread, corn chips,
crackers, or fresh-cut vegetables. Many people use hummus as a spread
on sandwiches to substitute mayonnaise or as a main ingredient in a
vegetarian sandwich.
This is Chef Sabra Ricci's Italian White Bean Hummus recipe. It's
delicious and very versatile. I suggest making a batch on the weekend
and then using it throughout the week in sandwiches, as a dip for
pre-cut and cleaned veggies like carrot sticks, celery sticks, or
broccoli, on toast, or as a substitute for mayo.
Italian White Bean Hummus
Ingredients
2 cups white beans, canned, drained and rinsed
1/4 cup tahini
1/4 cup lemon juice
2 teaspoons garlic,minced
1 teaspoon cumin powder
dash cayenne
2 ounces extra-virgin olive oil
warm water
Method
Combine beans, tahini, lemon juice, garlic, cumin, and cayenne in the
food processor. Blend and gradually add oil and warm water until the
mixture has a creamy consistency. Refrigerate overnight for the best
flavor.
Serving Ideas - Serve with warm pita triangles.
Hummus
This flavorful middle-eastern dip recipe is wonderful with fresh
vegetables or crisp crackers. You can find tahini in most
supermarkets, in the ethnic foods aisle.
1 can (15 oz.) garbanzo beans, drained, reserving 1/3 cup liquid
3 Tbsp. lemon juice
1/2 cup tahini (sesame seed paste)
1 clove garlic, pressed OR 4 cloves roasted garlic, mashed
1 tsp. salt
Mash beans and blend with lemon juice, tahini, garlic and salt. The
texture of the finished dip is up to you - make it totally smooth or
leave some beans unmashed for more texture. Serve with pita crisps,
crisp crackers or French bread slices.