Humus

 

Photo by chiragndesai

Additions to basic recipe are only fettered by your imagination. Ex: Chipotle pepper, jalapeños, basil, etc. I personally love a few shots of Sriracha sauce.

Ingredients:

2 Cups of cooked chickpeas
3 Cloves of garlic( more or less to taste)
1/4 cup of tahini paste
Lemon juice (1 lemon)
Salt and Crushed red pepper (to taste)

Method:

If using dried chickpeas, soak overnight and then simmer until soft.  About 1.5 hours.  If using canned beans, rinse them off before using.

In a food processor combine chickpeas, garlic and tahini paste.  Process until smooth.  Add pepper, salt, and anything else that floats your boat.  Process again.

Serve room temperature, with crudité, bread, or crackers.  I have been using hummus as a sandwich spread with grilled eggplant slices, and it makes a cheap, filling, quick sandwich.

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