| Ingredients | Step |
|---|---|
| 1/2 stick of butter, room temp | Let butter warm to room temperature. |
| 3/4 t. garlic, minced 1 T. Parmesan, finely grated 3/4 t. garlic powder 1/4 t. Italian seasoning (basil, marjoram, thyme, oregano) 1/8 t. black pepper 1/8 t. paprika |
Combine with butter. |
| Store in glass container. |
Not-A-Main
This recipe makes 4 cups of sauce, which can be used for ~3 pizzas depending on size. It freezes well.
A less-spiced sauce is this alternative.
| Ingredients | Step |
|---|---|
| 28 oz. crushed tomato 6 oz. tomato paste 1 t. sugar (increase for deep dish) 1 t. black pepper (decrease for deep dish) 1/4 t. cayenne (decrease for deep dish) 1/2 t. garlic powder 2 t. basil (6 t. if fresh) 1 t. oregano (2 t. if fresh) 1/4 t. fennel |
Combine. |
| salt | To taste. |
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