Monday, September 12, 2011


This is a base hummous recipe that has no tahini in it, this makes it lower in fat (and I often don't have tahini in my cupboard!) It can be used as an appetizer with fresh vegetables or chips (I currently like the new TJ Soy and Flaxseed Tortilla Chips) or as a spread for a sandwich.
More garlic or lemon can be added to taste. The addition of roasted vegetables or nuts can be added to the base for variety.
1 can chick peas, rinsed and drained
2 cloves (or more) of garlic,
3 Tablespoons of fresh lemon juice
3-4 Tablespoons of hot water
1/2 teaspoon Tabasco
1/2 teaspoon sesame oil
1/2 teaspoon ground cumin
Kalamata olives and paprika to garnish

Place chick peas in food processor. Add garlic, lemon juice, water, Tabasco, sesame oil and cumin. Black pepper can be added but I did not use salt because of the chips.
Puree until smooth. Transfer to a serving bowl and sprinkle with olives and paprika. In addition, a few drops of sesame oil or olive oil can be drizzled on top.

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