Tuesday, March 23, 2010


Since Jenna made the trip to Israel and ate A LOT of hummus, we decided to make some. She said this tastes just like the hummus they had over there. I had to ask where to find Tahini in the grocery store. I found 2 different kinds in with the peanut butter. The one I bought(that will last us forever, but was cheapest) looks like peanut butter. We weren't sure if it needed to be refrigerated upon opening....found mixed reviews on the internet, but decided to refrigerate it.


1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed (we used 4 cloves)
1/2 teaspoon salt
2 tablespoons olive oil

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional)

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