I combined a few hummus recipes for this creation. It’s my standby hummus, and I eat a lot of it! It’s great on pita chips, carrots, naan, fresh tomato slices, pretzels, etc. I put measurements in here, but in reality I don’t really measure anything when I make this.
1 clove garlic, chopped (I often use just half a clove so that it isn't so strong)
1 can garbanzo beans/chickpeas (15 oz.), drained
1/3 cup tahini paste
2 or 3 tablespoons sun dried tomatoes in oil
1/3 cup (approx.) roasted red peppers
Several leaves of fresh basil (or 1/2 teaspoon of dried basil)
2 tablespoons olive oil
2 tablespoons lemon juice
Preparation: In a food processor, combine all ingredients and process until smooth and creamy. If too thick, add 1 tablespoon water or some extra olive oil until desired consistency.
Serve immediately with hot pita bread, veggies, or pita chips. Store in an airtight container. Sun dried tomato hummus can be made up to two days in advance.
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