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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I came up with this concoction after reviewing several hummus recipes on zaar. They all seem to have the same basic components. I took Ameera's advise and peeled the skins off the garbanzos first. I was surprised to find that they came off rather easily. The result was CREAMY! This may seem tedious and time consuming but I suggest that you do this as the results are WONDERFUL and you won't be sorry. No more gritty-like hummus for me! Ingredients:
1 (16 ounce) can garbanzo beans (reserve liquid) |
1/4 cup tahini |
1/4 cup lemon juice |
2 garlic cloves |
1/2 teaspoon ground cumin |
3 tablespoons fresh dill weed |
1 tablespoon parsley |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
Directions:
1. Drain garbanzos, reserving liquid.
2. Peel the hulls off the beans by gently pinching each one until the skins slide off. With a little practice, you can do several at a time. Also try rinsing the beans under water first for easier peeling.
3. Place the beans into a food processor. Add the tahini, lemon juice, garlic, and about 1/4 cup of reserved bean liquid to start. Blend well for several minutes. Add cumin, dill weed, parsley, salt, and pepper. Blend a minute or two longer. Add additional liquid or lemon juice if necessary. Add additonal garlic to taste if desired.
4. Chill for several hours or overnight. Serve with pita wedges or tortilla chips.
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