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Discussion Starter · #1 ·
1 can chickpeas, drained & rinsed<br>
Scant 1/4 C tahini<br>
2-3 Tbl warm water<br>
2 Tbl extra virgin olive oil<br>
Juice of 1-2 lemons<br>
2 cloves garlic, peeled and quartered<br>
1 tsp salt<br>
1 tsp ground cumin<br>
Fresh pepper to taste<br>
Fresh italian parsley, if desired.<br><br>
Combine the chickpeas, tahini, water, olive oil, and lemon juice in the bowl of a food processor (or blender, but that doesn't work quite as well). Process till creamy. Scrape down the sides and process again. Add the rest of the ingredients and process to blend. Taste and adjust seasonings.<br><br>
Can garnish with a drizzle of olive oil and a sprinkle of cayenne and parsley if desired.
 

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To cut down on the fat, I substitute the liquid from the chickpeas for the oil and it still tastes great.<br><br>
Add in's: roasted red peppers or sundried tomatoes and a bit of fresh basil. YUMMERS
 

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Haven't made hummus in too long. Yum, sounds great. Thanks, seattlegirl.<br><br>
I've also blended in sauteed, slow cooked onions, which adds a nice flavour too.
 

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Discussion Starter · #7 ·
Ooh, roasted peppers would be good.<br><br>
Solitude, I don't know. I eat mine within a few days. <img alt="" class="inlineimg" src="http://www.kickrunners.com/forum/images/smilies/biggrin.gif" style="border:0px solid;" title="Very Happy">
 

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Hummus is a favorite at my house. The kids added a dollop of fresh-made pesto to a batch one day, and it was quite good. Or, add some jalapeño peppers to spice it up a bit.
 
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