You may also like
Categories:Viewed: 55 - Published at: 9 years ago
Ingredients
- 3 cups Cooked Chickpeas Plus 1/2 Cup Cooking Liquid (or Two 15.5-Ounce Cans, Drained With Liquid Reserved)
- 1 clove To 4 Cloves Garlic, Minced Or Pressed
- 1 Tablespoon To 2 Tablespoons Extra Virgin Olive Oil
- 6 Tablespoons Tahini
- 6 Tablespoons Lemon Juice
- 1/4 cups Fresh Parsley Leaves
- 1/2 teaspoons To 2 Teaspoons Salt, To Taste
- 18 teaspoons To 3/4 Teaspoon Cayenne (or Other Ground Chile) Pepper, To Taste
- Freshly Ground Pepper, to taste
- Optional But Delicious Additions (See Suggestions Below)
Method
- Add garlic cloves, chickpeas, tahini, and lemon juice to the bowl of a food processor fitted with a blade.
- After putting the lid tightly in place, process until a thick, coarse paste is formed, about 1 to 2 minutes.
- Check the consistency of the hummus.
- If youre happy with the texture of the hummus, add the salt, parsley, black pepper and cayenne pepper, and any optional add-ins.
- Pulse until evenly combined.
- If you would like it to be thinner and/or smoother, add the olive oil and process for an additional minute.
- If you would like it thinner yet, add some of the cooking liquid from the chickpeas along with the parsley, salt, black pepper and cayenne pepper, and any optional add-ins and process for an additional 3 to 4 minutes.
- Store in a tightly lidded container in the refrigerator.
- Serve plain or with a sprinkling of minced parsley or green onions.
- Note: some optional additions include minced green onions, cumin, roasted red peppers, roasted garlic, curry powder, fresh cilantro leaves, and garlic scapes.
