My favorite type of hummus of the moment seems to be sun dried tomato. I also really like to make a similar variety but with cilantro. I don't add tahini, like most traditional recipes. Reason being is that the first time I made hummus I didn't have tahini, and I felt that the recipe didn't need it after tasting the end result.
Ingredients
4 cloves of roasted garlic*
1 tsp salt
1/4 C lemon juice
1 can chickpeas, drained
1/2 C olive oil
1/2 C oil packed sun dried tomatoes, drained
1 tbsp fresh ground pepper
*I prefer roasted as it gives it a sweeter taste, but you can use raw garlic as well. If using raw, I would cut the number of cloves in half
Directions
Place garlic, salt, pepper, lemon juice and chickpeas in food processor or blender, and blend . Slowly add olive oil. Make sure the scrap sides of bowl occasionally. Once mixture is smooth, add sun dried tomatoes and mix until they are incorporated in the mixture. Refrigerate at least one hour before serving.
Ingredients
4 cloves of roasted garlic*
1 tsp salt
1/4 C lemon juice
1 can chickpeas, drained
1/2 C olive oil
1/2 C oil packed sun dried tomatoes, drained
1 tbsp fresh ground pepper
*I prefer roasted as it gives it a sweeter taste, but you can use raw garlic as well. If using raw, I would cut the number of cloves in half
Directions
Place garlic, salt, pepper, lemon juice and chickpeas in food processor or blender, and blend . Slowly add olive oil. Make sure the scrap sides of bowl occasionally. Once mixture is smooth, add sun dried tomatoes and mix until they are incorporated in the mixture. Refrigerate at least one hour before serving.
Not vegetarian but love the flavor!!
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