I love hummus.
We will buy it every so often as something different to have in the house.
I knew it was easy to create but could never locate the tahini paste.
About two months ago, we found finally the paste. *hurray!*
I made a batch using a recipe that I discovered online, it was good, but I have to admit that I added way too much garlic. Now some of you may be gasping, shaking your head and asking how could she even think that way. *raises hand* I love garlic, grew up eating it for as long as I can recall, but this time it was knock your socks off too much.
Today, I decided to try my hand at another batch. Went looking for the recipe and it was no where to be found, do I look it up again or wing it?
Ah, let’s wing it today!
Gathered up all my ingredients, pulled out the old blender and I was ready to go.
Oh, yeah, I also grabbed a piece of paper to write down my recipe, something that I think about after I am done.
I did not add many spices, due to my poor tummy. *frown*
I mixed it all up and I have to admit it is really good.
It is nice, creamy and smooth. The last batch that I made was a bit lumpy.
My recipe is below and feels free to add any spices you would like to it.
Enjoy!
Ingredients are in the blender just waiting to have a spin.
I noticed while snapping the picture that I forgot the tahini paste, good thing I took the picture.
The ingredients all mixed and ready to eat.
- 1 - 15oz can garbanzo beans drained (keep the liquid)
- 2 - tbl chopped garlic
- 3 - tbl lemon juice
- 1/3 cup Tahini paste
- pinch of paprika (mine was medium size)
- fresh pepper ground to taste
- Place all ingredients into a blender. (You can use a food processor.)
- Begin to blend ingredients.
- Add in 1/3 cup of juice from the garbanzos*.
- Blend all ingredients until smooth.
- Place in a bowl and serve.
- Refrigerate any leftovers
* You can add more juice if needed, this will thin out your hummus.
** I am not sure how long this will last, so I would eat it within a few days.*
You can add any spice you would like, and have fun with the recipe.
You can also use dried garbanzos - just soak them for a few hours (overnight) and bring to a quick boil. Dried they will keep *forever* and any left overs can be used in salads, mixed with other beans, or even *gasp* eaten as a side dish!
Thanks for the tip! I will have to search for some dried garbanzos and give them a try.
Ut-oh.... where was the splash of olive oil? :-) [Hrmph. I *know* you have olive oil! LOL]
Post a Comment