Hummis is a great food for veggies because it's so versatile. You can have it on a water cracker or on a thick piece of french bread stick or sourdough. It's good for a post-work snack with a packet of Jatz when you can't be bothered slicing an onion yet alone cooking up a storm. Depending on your garlic preference, you can add more if you prefer a bit more garlic breath . . .
Ingredients
400g can of chickpeas, drained and reserve the liquid
1-2 cloves of garlic
15 ml (1 tbspn) light tahini
30 ml (2 tbspns) lemon juice
15 ml (1 tbspn) olive oil
pinch of chilli powder (optional)
salt and cracked black pepper
Method
1. Place chickpeas, garlic, tahini, lemon juice and olice oil in food processor and process until smooth. Add enough of the reserved chickpea liquid to make the consistency like that of lightly whipped cream.
2. Add a pinch or two of chilli powder to give it a bit of a kick (if desired).
3. Season with salt and pepper.
400g can of chickpeas, drained and reserve the liquid
1-2 cloves of garlic
15 ml (1 tbspn) light tahini
30 ml (2 tbspns) lemon juice
15 ml (1 tbspn) olive oil
pinch of chilli powder (optional)
salt and cracked black pepper
Method
1. Place chickpeas, garlic, tahini, lemon juice and olice oil in food processor and process until smooth. Add enough of the reserved chickpea liquid to make the consistency like that of lightly whipped cream.
2. Add a pinch or two of chilli powder to give it a bit of a kick (if desired).
3. Season with salt and pepper.
No comments:
Post a Comment