#chummus

Hummus is Yummus

Ingredients:

1 can of Chickpeas

½ cup of Tehini

¼ cup of Olive Oil

4 cloves of Garlic

1 tablespoon of Cumin

½ of Salt

½ teaspoon of Pepper Instructions:

1. Drain chickpeas into a food processor, make sure to save the liquid.

2. Add the rest of the ingredients and blend. If the mixture is too thick add some of the liquid form the chickpea can and blend again.

Make this tri color chummus easily starting from one large batch of the classic chummus and then adding sun dried tomatoes to a third and spinach another third. Gorgeous and delicious.

Times

Ready Time : 0 min

Servings

1 3/4 cups

Ingredients

1 (15-ounce) can chickpeas, drained

⅓ cup sesame (tahini) paste

1 clove garlic, peeled

Juice of ½ lemon (about 2 tablespoons)

1 teaspoon salt

¾ - 1 cup water

1/2 cup sun-dried tomatoes in oil

1/2 cup frozen chopped spinach, thawed and squeezed dry

1 clove garlic

Directions

Place chickpeas, sesame paste, garlic, lemon juice and salt in a food processor. Blend, adding water slowly until desired thickness—a dip-like consistency—is reached. Chill in refrigerator 1 hour before serving.

Tip: When serving a single flavor of chummus, serve on a flat plate and use the back of a spoon in a circular motion to smooth out the chummus. Top with a few dashes of sumac or paprika, and drizzle with olive oil.

Variations:

Sun-Dried Tomato Chummos. Combine 1 cup prepared classic chummus and 1/2 cup sun-dried tomatoes in oil, drained in the bowl of a food processor. Blend, adding water slowly until desired thickness—a dip-like consistency—is reached. Chill in refrigerator 1 hour before serving.

Spinach & Garlic Chummus. Combine 1 cup prepared classic chummus and 1/2 cup frozen chopped spinach, thawed and squeezed dry, and garlic in the bowl of a food processor.  Blend, adding water slowly until desired thickness—a dip-like consistency—is reached.

Add salt to taste. Chill in refrigerator 1 hour before serving.