In my family, we love a good dip. And I am a bit of a hummus addict. I could eat it every single day and never tire of it. Especially when there are so many ways to change up how you serve it -- on crackers, crudites, pita, even as a substitute for mayo on a sandwich. And as many different flavors! From roasted red pepper, garlic, Tuscan white bean, sundried tomato and so much more....
This recipe is as basic and easy as they come. It takes all of ten minutes, and the result is creamier and healthier than the store-bought stuff.
Hummus
Ingredients
4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce
Directions
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.
Recipe from The Food Network and The Barefoot Contessa
4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce
Directions
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.
Recipe from The Food Network and The Barefoot Contessa
No comments:
Post a Comment