Monday, September 23, 2013

Hummus

4 garlic cloves, peeled
1 large lemon
1 can (15 to 19 oz) garbanzo beans, rinsed and drained
2 tbsp tahini
3 tbsp olive oil
2 tbsp water
1/2 tsp salt
1/8 tsp ground red pepper, cayenne
1/2 tsp paprika
2 tbsp chopped fresh cilantro (optional)
Pita bread wedges


1. In 1-quart saucepan, heat 2 cups water to boiling over high heat. Add garlic and cook 3 minutes to blanch; drain.

2. From lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice.

3. In food processor with knife blade attached, combine beans, tahini, garlic, lemon peel and juice, oil, water, salt, and ground red pepper. Puree until smooth. Transfer to platter; cover and refrigerate up to 4 hours.

4. To serve, sprinkle with paprika and cilantro, if using. Serve with pita bread wedges.



p/s: Love the lemony taste! For a light & quick lunch, I simply spread a thick layer of this hummus over a toasted or baked tortilla.



Source: Yahoo! Shine

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