Julie's Hummus
Straight from my friend Julie, one of the best and most diverse cooks I know.
Blender Hummus
2 15oz cans of chickpeas drained (reserve some of the liquid)
1/4 c. tahini
1/4 c. lemon juice
2 cloves garlic
1 tsp. cumin (or more)
1 Tbsp. olive oil
salt and pepper
Blend everything in a food processor or blender until really smooth, adding more liquid if needed and spices to taste. Keep in fridge.
Alternate ways:
Roast red peppers under the broiler until charred black on all sides. Put in a paper lunch sack (and close) or a plastic container with a lid and leave for about 10-15 min. When you take them out, the skins should just slide off. Then cut into strips and throw it into the hummus and blend. Voila! Roasted Red Pepper Hummus!
Or
You can roast garlic and add it. Just cut off top of whole head of garlic so you can see the tops of all the cloves. Drizzle with olive oil and a little salt and bake, cut side up, in a small baking dish. Pour a little water (about 1/4 c. or less) in bottom and cover. Roast in 375 for an hour, uncover the last 10 min. Then squish out as many cloves as you like and throw them in the hummus. I usually use about 4-5 (we really like garlic). Squish out the rest of the cloves and save for other uses. We like to smear it on good bread and top with tomato and olive oil and salt. Yum. Or, you can throw it on pasta with the same - olive oil and fresh tomatoes and cheese.
2 15oz cans of chickpeas drained (reserve some of the liquid)
1/4 c. tahini
1/4 c. lemon juice
2 cloves garlic
1 tsp. cumin (or more)
1 Tbsp. olive oil
salt and pepper
Blend everything in a food processor or blender until really smooth, adding more liquid if needed and spices to taste. Keep in fridge.
Alternate ways:
Roast red peppers under the broiler until charred black on all sides. Put in a paper lunch sack (and close) or a plastic container with a lid and leave for about 10-15 min. When you take them out, the skins should just slide off. Then cut into strips and throw it into the hummus and blend. Voila! Roasted Red Pepper Hummus!
Or
You can roast garlic and add it. Just cut off top of whole head of garlic so you can see the tops of all the cloves. Drizzle with olive oil and a little salt and bake, cut side up, in a small baking dish. Pour a little water (about 1/4 c. or less) in bottom and cover. Roast in 375 for an hour, uncover the last 10 min. Then squish out as many cloves as you like and throw them in the hummus. I usually use about 4-5 (we really like garlic). Squish out the rest of the cloves and save for other uses. We like to smear it on good bread and top with tomato and olive oil and salt. Yum. Or, you can throw it on pasta with the same - olive oil and fresh tomatoes and cheese.
My favorite dippers for hummus are thin Triscuit crackers, carrots, and of course pita bread.
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