What is your favorite hummus receipe?!
1 can chickpeas/garbanzo beans
2 tablespoons tahini (sesame butter)
2 tablespoons plain yogurt
2 garlic cloves
2 tablespoons olive oil
lemon juice (half a lemon)
1 jalapeno pepper (fresh) or 2 for hot hummus
salt and pepper to taste
Split the jalapeno down the middle and discard the seeds unless you want to make HOT hummus. Wash your fingers and hands well after handling the hot peppers and keep them away from lips/eyes for the remainder of the day (or use rubber gloves).
Roast (optional) the jalapeno on your gas grill or burner. To roast, place peppers on the grill at 350F for 4-5 minutes per side. (Or peppers may be used as-is).
Combine all the ingredients in a food processor or blender and blend for a couple minutes until smooth.
One jalapeno makes a mild hummus dip, go for two if you like it somewhat hot.
This Hummus is easy to make, costs very little, and is so much better than store-bought. Stores well in refrigerator. Recipe can be doubled.
OR
HUMMUS (CHICK PEA DIP)
2 1/4 c. whole chick peas
1 tsp. bicarbonate of soda
1-2 cloves garlic, crushed
Salt
1/4 c. plus 2 tbsp. tahini (sesame seed paste)
1 1/2-2 lemons
4 tbsp. olive oil
A pinch of paprika
Finely chopped parsley
Soak the chick peas in plenty of cold water overnight. Drain, add the bicarbonate of soda and cover with water. In a pressure-cooker, steam for about 20 minutes, or simmer for 1 1/2 hours in a pan. Drain the chick peas, reserving the liquid, then set aside a few peas for garnish.
Using a little of the cooking liquid, reduce the rest of the chick peas to a puree in a blender or processor. Add the garlic, salt and tahini, and blend together thoroughly. Lastly pour in the lemon juice, by which time the hummus should have a rich, creamy consistency.
JM
Answers: HUMMUS WITH ROASTED JALAPENO
1 can chickpeas/garbanzo beans
2 tablespoons tahini (sesame butter)
2 tablespoons plain yogurt
2 garlic cloves
2 tablespoons olive oil
lemon juice (half a lemon)
1 jalapeno pepper (fresh) or 2 for hot hummus
salt and pepper to taste
Split the jalapeno down the middle and discard the seeds unless you want to make HOT hummus. Wash your fingers and hands well after handling the hot peppers and keep them away from lips/eyes for the remainder of the day (or use rubber gloves).
Roast (optional) the jalapeno on your gas grill or burner. To roast, place peppers on the grill at 350F for 4-5 minutes per side. (Or peppers may be used as-is).
Combine all the ingredients in a food processor or blender and blend for a couple minutes until smooth.
One jalapeno makes a mild hummus dip, go for two if you like it somewhat hot.
This Hummus is easy to make, costs very little, and is so much better than store-bought. Stores well in refrigerator. Recipe can be doubled.
OR
HUMMUS (CHICK PEA DIP)
2 1/4 c. whole chick peas
1 tsp. bicarbonate of soda
1-2 cloves garlic, crushed
Salt
1/4 c. plus 2 tbsp. tahini (sesame seed paste)
1 1/2-2 lemons
4 tbsp. olive oil
A pinch of paprika
Finely chopped parsley
Soak the chick peas in plenty of cold water overnight. Drain, add the bicarbonate of soda and cover with water. In a pressure-cooker, steam for about 20 minutes, or simmer for 1 1/2 hours in a pan. Drain the chick peas, reserving the liquid, then set aside a few peas for garnish.
Using a little of the cooking liquid, reduce the rest of the chick peas to a puree in a blender or processor. Add the garlic, salt and tahini, and blend together thoroughly. Lastly pour in the lemon juice, by which time the hummus should have a rich, creamy consistency.
JM
Roasted red pepper!
Sorry I didn't supply the recipe- but its your basic hummus recipe with the addition of roasted red peppers.
Garbanzo beans, tahini, olive oil, freshly squeezed lime, paprika, chipotle peppers ( in adobo sauce) and sea salt.