Hummus can be used as a raw veggie dip, but I like it best as the protein in a supper sandwich with hot, thick soup.
 
Soak:
3/4 cups dry chick peas in 6 cups of water overnight
simmer till tender, cool and drain

(I save time by cooking 4 cups of dry chick peas and then freezing 2 cup baggies of drained chick peas to use in hummus, curry and quinoa salad.)


In food processor combine:
2 cups cooked  Chick Peas
1/2 + cup tahini (or nut substitute)
1/2 cup olive oil
1/4 cup lemon juice
1 1/2 tsp salt
2 tsp cumin

2 cloves garlic
ground pepper

Optional: one roasted red pepper

Divide into 6 servings and freeze the extra.

Serve on biscuits or pita with squash soup. 

To combat hummus fatigue, I changed it a bit. The cumin was the main flavour, so no cumin. Instead I replaced 1/3 of the olive oil with sesame oil. I replaced the lemon juice with pickle liquid. Whole new taste.


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