Pioneer Woman’s Classic Hummus
Ingredients
3 14.5-ounce cans garbanzo beans, rinsed and drained
1/3 cup plus 1 tablespoon tahini
3-4 cloves garlic, chopped
Juice of 1/2 lemon
½ teaspoon ground cumin (may add more to taste)
3 to 5 tablespoons cold water
1 tablespoon olive oil
Salt to taste
Fresh basil or Italian parsley
Combine chickpeas with all ingredients, except water and olive oil, in a blender or food processor. Pulse until mixture becomes somewhat smooth and combined, but do not overmix. Add water as necessary to facilitate blending. At the end, add olive oil and pulse no more than three times, just to incorporate.
Pour mixture into a bowl and stir to ensure mixture is combined. Serve immediately or refrigerate for up to three days in the fridge.
FYI: I had to use a considerable amount more of water than the recipe states. Also, you need a crazy strong blender or a big food processor for this too. Otherwise, I would not even try it. Lastly, be prepared the tahini is a little on the costly side for a jar. I found my at Hy-vee and it was $7.48. David and I like to eat out hummus on flatbread. We toast it in the oven and then cut it like a pizza, in slices.
You could also check out this. I am not kidding when I say I almost started licking my computer screen from the looks of its deliciousness!
P.S. I have no idea why the spacing is off. I will not be sad when I finally leave blogger this Summer.
2 comments:
Ohh the hummus sounds good- I'll have to see if our blender can handle it! The other recipe you linked to, for the monkey bread, is something that Lisa made at Thanksgiving and it is sooo good! O really liked it becuase it's cheap, easy and yummy. Thanks for sharing the recipes!
I love hummus! I buy it at Trader Joe's and eat it with pita chips--so good!
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