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Ingredients
Directions
In the bowl of a food processor, combine tahini and
lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn
on and process for 30 seconds making smooth and creamy.
Add the olive oil, minced garlic, cumin and the salt-Process
for 30 seconds, scrape sides and bottom of bowl then process another 30
seconds. Open can of chickpeas, drain liquid then rinse well with water. Add
half of the chickpeas to the food processor then process for 1 minute. Scrape
sides and bottom of bowl, add remaining chickpeas and process for 1 to 2
minutes or until thick and quite smooth.
To thin out hummus slowly add 2 to 3 tablespoons of
water until the consistency is perfect. Scrape the hummus into a bowl then
drizzle about 1 tablespoon of olive oil over the top and sprinkle with
paprika.
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I made
this dip for our monthly Gluten free
These Milton’s
Craft Bakers crackers -all 4 flavors went well with
the creamy hummus dip !!!
Crispy
Sea Salt, Cheddar Cheese,
Everything, Multi-Grain
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