My favorite way to eat hummus is with raw veggies--carrots, celery, bell pepper. Spread on pita chips is good too. This is my go to meal for too-hot-to-cook days.
1 (15 ounce) can chickpeas, drained and rinsed
6 tablespoons water
3 tablespoons fresh lemon juice
2 tablespoons tahini
1 tablespoon olive oil
3/4 teaspoon salt
1/2 clove garlic, minced
Pinch cayenne pepper
Process all in a food processor until smooth, scrapping down sides with a spatula as needed.
Cover and refrigerate for at least 30 minutes to meld flavors.
Before serving, bring to room temperature, and drizzle with olive oil.
2 comments:
Florence -- I am going to buy some organic hummus at my local co-op after reading your post today. I used to eat it years ago as a dip but got away from it for some unknown reason. It is the season of veggies in the garden so why not mix the two ingredients together and enjoy. Thank for waking my taste buds. -- barbara
We were buying tubs and tubs until Bill decided to make some...very similar to yours. It is cheaper and yummier than store bought. Sometimes he puts in a jar of red peppers or dried tomatoes ..... . (He loves the food processor and I don't. . So he makes all our hummus, soups etc..... ) . We usually eat it with raw veggies too,
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