This is THE recipe!
Simply throw everything in a food processor or blender and pulse until smooth and voila, hummus is served!
Ingredients: 1 (15.) can chickpeas (garbanzo beans rinsed and drained 2 small cloves garlic, peeled and smashed 1/3 cup tahini 2 tablespoons lemon juice 1-2 tablespoons extra virgin olive oil 1/2 teaspoon ground cumin 1/2 teaspoon fine sea salt 1/4 cup ice water, or more.Taste and adjust seasoning as necessary.Almost dangerously addictive if I do say so!For those concerned about the smoothness of the hummus, Cooks Illustrated (CI) found the following: Make the hummus in a food processor (not a blender). So last Wednesday night, we all piled in our cars and roadtripped it to the countryside after work, and cozied in amongst the moving boxes with some popcorn, wine and beer to give a last toast to this sweet space.A little hard to do in a blender though.It's now a regular around our kitchen.
But we also know that she will miss this sweet house, just as we will.
Redistribute the puree and then, with the processor running, slowly add a blended mixture of the lemon juice and chickpea liquid (either from the can or from the cooking water if cooking the chickpeas from dry).
When I finally got around to making this, I didnt have a lot of low carb dipping options hanging around, so I improvised with some rolled up radicchio leaves and thinly sliced Granny Smith apple. .
Per Serving: 77 calories;.3 g fat;.1 g carbohydrates;.6 g protein; 0 mg cholesterol; 236 mg sodium.
Difficulty: EasyCategory: Quick Ingredients: chickpeas, cumin, fresh parsley, garlic, lemon juice, olive oil, paprika, tahini, toasted pine nuts, water All images and text Gimme Some Oven If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven.
Pretty much any strong flavors will go well in this recipe. .I added a Tbsp of honey and used the whole lemon. The pictures I took back then were not especially appetizing, so I decided to re-shoot this puppy before packing it in my car to go to Lawrence.Garnish with optional toppings and serve immediately, or refrigerate in a sealed container for up to 3 days.Full nutrition, most helpful positive review 12/4/2005, this recipe, like most, is not going to suit everyone's taste as written.I used more garlic than calle.Its not too late to drop some pounds in time to hit the beach this summer!I added three cloves of garlic (next time I'll add four a pinch. And all of our friends were happy to hear the bittersweet news that Amanda recently decided to leave behind this home and come back to join us in Kansas City.Stare at it for a minute and youll see what I mean!
I'd love to see what you cook!
The recipe is still the same one Ive used for years classic ingredients, super quick and easy to make, and always ( always!