| 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
Tag: chickpeas
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.
With Sesame
| 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. |
Sesame-Free
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