Hummus
It's interesting how recipes that once seemed so foreign to the American
diet have become commonplace. Dozens of brands of hummus are now available
in grocery stores across the country. Homemade is always best and we
recommend using dry chick peas for the most flavorful hummus, but if
you don't have time, two cups of drained canned chick peas may be substituted
for the dried beans in the recipe.
Yield: Twenty-four servings |
| Ingredients |
| 2 cups |
extra virgin olive oil |
| 1 cup |
dried garbanzo beans |
| 1-1/2 Tbsp |
lemon juice |
| 3 cloves |
garlic |
| 3 Tbsp |
tahini |
| 1/4 tsp |
salt |
| 1/8 tsp |
pepper |
|
| Nutrition Facts |
| Total Calories |
171 |
| Calories from Fat |
161 |
| Total Fat |
19g |
| Saturated Fat |
3g |
Cholesterol
|
0mg |
| Sodium |
57mg |
| Carbohydrates |
2g |
| Fiber |
0g |
| Sugar |
0g |
| Protein |
1g |
|
- In at least 4 cups of water bring the garbanzo beans to a boil. Reduce
to a simmer and cook until tender. Reserve some of the cooking liquid.
- Combine
all ingredients in a food processor and process until very smooth.
If the consistency is too thick add some of the reserved cooking
liquid and process again until smooth.
|
