Hummus

  • one 19 oz can of chickpeas, drained and rinsed
  • 1/2 cup double-strength vegetable broth (in other words, use enough bouillon cube or granules for one cup of broth, with 1/2 cup water)
  • 2 Tablespoons lemon juice
  • 1 Tablespoon olive oil
  • 1 1/2 Tablespoons of tahini (sesame paste)
  • 6 cloves of garlic, pressed or minced
  • 1 1/4 teaspoons cumin
  • 1/2 teaspoon paprika
  • a pinch of cayenne pepper
  • 1/8 teaspoon fenugreek

Blend everything together in a food processor, then refrigerate. (Simple, eh?)

Some useful notes: measure the tahini in the same measure you used for the olive oil; that way it won’t stick to the measuring spoon. You may omit the fenugreek if you can’t find it, but it’s worth going out of your way for; there’s just something missing without it. Check some online spice stores for
it.

Most people prefer to eat hummus with pita bread; we also like it with Melba toast.

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