Hummus

Submitted by United Church of God on Thu, 2011-04-21 12:58
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Description

A healthy yet tasty snack

Summary

Yield
Servings
Source

Sharon Babcock, Minneapolis MN

Prep time45 minutes

Ingredients

4Clovegarlic (or more to taste)
1⁄4Cupolive oil
3Cangarbanzo beans (chickpeas) (15 oz cans, reserve liquid from one can)
2 lemons (juiced)
3Teaspoonchili powder
2Teaspooncumin
2Teaspoonsalt
1⁄2Cupfresh cilantro leaves
1Cuptahini (sesame seeds ground into paste)

Instructions

In a food processor, puree garlic cloves with olive oil. Add beans and liquid from one can of beans. Add lemon juice, chili powder, cumin, salt, cilantro leaves, and tahini. Process all this together until smooth and adjust seasonings to taste. Thin to desired consistency with a few tablespoons of olive oil or water. The flavors blend best when this dip sits for a few hours before being eaten.

Notes

Recipe note: Drizzle with extra virgin olive oil and garnish with cilantro, kalamata olives, and lemon wedges. Blending in some sun-dried tomatoes or roasted red peppers creates nice variation. This dip can be made in large batches and freezes well. After thawing and tasting, I usually ass some extra garlic powder, chili powder, and olive oil before serving.

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