Friday, July 13, 2012

Traditional Hummus

recipe from Cooking Light

2 (15.5-ounce) cans chickpeas (garbanzo beans), rinsed and drained
2 garlic cloves, crushed
1/2 cup water
1/4 cup tahini (sesame seed paste)
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oilo see savings
salt and pepper (to taste)

Place beans and garlic in a food processor; pulse 5 times or until chopped. Add 1/2 cup water and remaining ingredients; pulse until as smooth as desired, scraping down sides as needed.

I have a small food processor, so I did 2 separate batches to use all of the ingredients. That turned out to be a good thing - I added a Sicilian spice mixture to one batch as an experiment, now I have one that's a little spicy.

This is so delicious and I like the fact that I could leave a little texture so it's not perfectly smooth like the store-bought kind. Much less expensive to make at home, too. The tahini may seem pricey, but you only use a small amount, so it will last for many batches.

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