HUMMUS
cups (or a 15 oz can) garbanzo beans (chick peas), drained and reserve liquid
1/2 cup Tahini (roasted sesame paste)
2 TBSP extra virgin olive oil
1 clove garlic, minced
juice from 2 medium sized lemons
1/2 to 1 tsp Celtic salt (I used Kosher salt, but I think any good salt will work)
1/2 tsp Cumin
Puree garbanzo beans in blender or food processor. Add remaining ingredients and blend until smooth. Add reserved liquid a little at a time until desired consistency is reached. Place in an airtight container and refrigerate up to 5 days. Serve with crackers, pita bread or veggies.See More
No comments:
Post a Comment