Wednesday, July 12, 2006

Hummus 3 Ways

Hummus is so easy to make that there really is no excuse for not making your own. I have to remind myself of this from time to time. When you make it yourself you avoid added ingredients, such as preservatives, while maximizing the freshness and healthiness of the ingredients. Further, you can flavor it to your own preferences. This recipe is proportioned around using one can of beans, so you needn't worry about the added step of measuring out the beans. If you cook your own beans, use 1 1/2 cups.


1 can garbanzo beans (chick peas)
4 Tablespoons tahini
3 Tablespoons lemon juice
1 1/2 Tablespoons extra virgin olive oil
3 cloves garlic
1/2 teaspoon paprika
1/3 teaspoon ground coriander
1/4 teaspoon cumin
pinch cayenne pepper

plus one of the following options:
1 roasted bell pepper, chopped
1/2 cup sun dried tomatoes, sliced
3/4 cup kalamata olives, slices

Mince the garlic finely first. Even though you will be processing the hummus, it is important to let the minced garlic stand for 10 minutes before incorporating it into the recipe, in order to maximize its health-giving properties. Drain the liquid from the beans into a bowl and set aside. Add all of the ingredients (except the bean liquid) into a food processor and process until smooth. If the texture is too thick, add the liquid from your beans until you achieve a desirable texture.


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