Some ideas for using you hummus:
- dip for finger salads e.g. baby tomato, snap peas, baby corn, baby carrots, etc.
- as a spread on sandwiches
- a topping for crackers
Hummus
The covered hummus will keep for one week in the fridge
Author: Cheryl Meyer
Ingredients
- 1 tin (410g, 252 g drained weight) chickpeas, drained
- 2 tablespoons tahini (sesame paste)
- Juice from ½ - 1 lemon
- 2 cloves garlic (about 1 teaspoon)
- Salt and pepper to taste
- parsley (for garnishing – not essential)
Instructions
- Drain the chickpeas and reserve the liquid.
- Into a blender or food processor, place the chickpeas, tahini, lemon juice, garlic and about ½ - ⅔ of the chickpea liquid.
- Season with salt and pepper.
- Blend to a soft creamy paste.
- Turn into a shallow serving dish and sprinkle with parsley.
Notes
FOR A FAT-FREE HUMMUS (for those aiming to lose weight):
The same recipe as above EXCEPT the tahini is replaced by half a teaspoon of ground cumin and a sprinkling of cayenne pepper (for an extra zing, add a pinch of tartaric acid). All the liquid from the chickpeas may have to be used and if still too dry, water can be added.
SOME IDEAS FOR USING YOUR HUMMUS:
- dip for finger salads e.g. baby tomato, snap peas, baby corn, baby carrots, etc.
- as a spread on sandwiches
- a topping for crackers
The same recipe as above EXCEPT the tahini is replaced by half a teaspoon of ground cumin and a sprinkling of cayenne pepper (for an extra zing, add a pinch of tartaric acid). All the liquid from the chickpeas may have to be used and if still too dry, water can be added.
SOME IDEAS FOR USING YOUR HUMMUS:
- dip for finger salads e.g. baby tomato, snap peas, baby corn, baby carrots, etc.
- as a spread on sandwiches
- a topping for crackers
What is your favourite way to enjoy hummus?
Cheryl x
Here are 12 great ways to enjoy hummus from oldways: http://pinterest.com/pin/215117319671358179/