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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Until about 2 years ago, I would never try anything new. I was a ham-and-cheese kind of girl. Then one day at Epcot, my sister persuaded me to try the food in the Morocco pavilion. I was feeling adventerous so I got the sampler platter consisting of a gyro-like sandwich, some falafel, hummus, tabouleh, and citrus lentil salad. Well, I had certainly been missing out! Everything was delicious, uh, except the lentils. Now, I am addicted. I snack on veggies dipped in hummus, warm pita dipped in hummus, and I even use hummus in place of mayo on wraps and sandwiches. This hummus recipe is very basic but you can easily tweak it to suit your taste. Ingredients:
2 (15 1/2 ounce) cans chickpeas |
1/3 cup lemon juice |
1/4 cup tahini (well stirred) |
2 garlic cloves, chopped |
1/8 teaspoon cayenne pepper |
coarse salt |
extra-virgin olive oil |
paprika |
Directions:
1. Reserving 1/4 cup liquid from can, drain chickpeas in a colander. Rinse well under cold water then shake off excess water.
2. Process chickpeas and reserved liquid, lemon juice, tahini, garlic, cayenne, and 1 1/4 tsp salt in food processor.
3. Transfer mixture to a serving dish. If desired, drizzle with oil and sprinkle with paprika.
4. For variety, I sometimes add finely chopped cucumber (seeds removed and patted dry) and dill. Or I like to add finely chopped olives (black, green, kalamata).
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