Ingredients | Step |
---|---|
15 oz. can chickpeas (1.5 c.; 0.5 c. from dry) | Mash well. |
2 T mayo 2 T tahini |
Add in. Salt to taste. |
Frank's Red Hot | Add to taste. |
pita chips carrotscelery cucumber ranch dressing |
Serve. |
Source: Post Punk Kitchen
Ingredients | Step |
---|---|
15 oz. can chickpeas (1.5 c.; 0.5 c. from dry) | Mash well. |
2 T mayo 2 T tahini |
Add in. Salt to taste. |
Frank's Red Hot | Add to taste. |
pita chips carrotscelery cucumber ranch dressing |
Serve. |
Source: Post Punk Kitchen
The food processor motor gets hot, but it's the right way to make this recipe....
Lime can substitute for lemons if needed, but lemon is better. This is a lemon-forward hummus.
Ingredients | Step |
---|---|
¼ c. tahini juice of 1 lemon (¼ c.) |
Whip the tahini by processing in food processor for 1 minute, scraping, then processing for another 30 seconds. |
2 T. olive oil ½ t. cumin ¼ t. garlic powder |
Process for 30 seconds. Scrape. Process for another 30 seconds or until well blended. |
1½ c. chickpeas (15 oz. can) | Add half the chickpeas and process for 1 minute. Scrape. Add the remaining half of the chickpeas and process until thick and smooth. (We're going by halves so there is enough liquid to make a nice smooth dip.) |
water or aquafaba | Add until consistency is to taste, a tablespoon at a time followed by food processing. |
~½ t. salt | Add to taste. Reduce if chickpeas are canned. |
For the sesame-free version, I leave out tahini, rather than substituting it.
Ingredients | Step |
---|---|
¾ c. chickpeas (half a 15 oz. can) juice of 1 lemon (¼ c.) 2 T. olive oil ½ t. cumin ¼ t. garlic powder |
Process for 60 seconds. Scrape. Process 30 seconds. Scrape. Process for another 30 seconds or until well blended. |
¾ c. chickpeas (remainder of 15 oz. can) | Add. Process until thick and smooth. |
water or aquafaba | Add until consistency is to taste, a tablespoon at a time followed by food processing. |
~½ t. salt | Add to taste. Reduce if chickpeas are canned. |
Source: inspiredtaste.net