Sunday, July 17, 2011
This is by far the best Hummus that I have ever had. I even had a missionary that lives in India tell me this is the most authentic recipe that he has ever tried from a non-native. If you didn't like the store-bought hummus that you tried...PLEASE try this one. You will absolutely love it!!
2 Cups dry chickpeas (cooked for 20 minutes in about 10 cups of boiling water)
2 cups water
1 cup olive oil
Juice of 1 lemon
2 garlic cloves
2 tablespoons cumin
1 tablespoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper (optional)
1. Combine all ingredients except chickpeas in the blender; blend for 10 seconds
2. Add cooked and drained chickpeas in small amounts until the hummus is blended together and smooth.
For a healthier twist use sprouted chickpeas instead of cooked.
For a Tex Mex twist use black beans instead of chickpeas.
Borrowed from: From the Kitchen of Two Sisters Cookbook by Danielle & Lindsay Voeller