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Hummus

June 18, 2003

Hummus



3 tablespoons tahini

1 tablespoon sesame, olive or canola oil

1/2 lemon, juiced

1/2 cup water (or a bit less for a stiffer texture)

1 large garlic clove, mashed

1 15-ounce can chickpeas

Salt and pepper, to taste

Slowly add water to tahini, oil, garlic and lemon juice. Combine sauce, chickpeas, and salt and pepper in a blender. Blend to desired consistency.

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Serve as a dip with raw vegetables or chips, as a spread on crackers, or stuffed into warmed pita bread halves with grated carrots, shredded lettuce or fresh alfalfa sprouts.

To spice up your hummus a bit, add cumin and coriander. You also can blend in vegetables such as red pepper, chopped olives or sun-dried tomatoes.

- Source: www.veganoutreach.com

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