Two Hummus Recipes

While I was planning this light meal, Rob Appell came to mind. I could hear him saying to me "this is IT? You can't get filled up on THIS!"

Well, this was actually quite filling and delicious. Rob, I wish you would have been here to razz me about it.

Measurements are approximate. I just cooked up a big pot of chickpeas and added a little of this and a little of that to each style.

Plain
2 cups cooked chickpeas, plus cooking liquid
1/4 cup tahini
2 T fresh lemon juice
1 clove garlic, peeled
1 t sea salt
olive oil
paprika (optional)

Combine first 5 ingredients in a blender or food processor til just combined. While running, blend in olive oil til mixture is smooth. If mixture appears dry, add a little cooking liquid til mixture is just the right consistency.

Scoop hummus onto a serving plate or into a bowl and sprinkle with paprika. (At this point I refrigerated the hummus for an hour for the flavors to blend).

Roasted Red Pepper Feta
2 cups cooked chickpeas, plus cooking liquid
1 jarred roasted red pepper, drained
1/4 cup crumbled feta cheese
2 T fresh lemon juice
1 clove garlic, peeled
1 t sea salt
olive oil

Combine first 6 ingredients in a blender or food processor til just combined. While running, blend in olive oil til mixture is smooth. If mixture appears dry, add a little cooking liquid til mixture is just the right consistency. (At this point I refrigerated the hummus for an hour for the flavors to blend).

I served the hummus with homemade pita bread triangles.http://media-files.gather.com/images/d930/d254/d746/d224/d96/f3/full.jpg

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