Hummus
Sauces, Brines, Broths, Condiments, Dips
Ingredients
1 lb. garbanzo beans/chickpeas, cooked without seasonings
1/2 cup water
1/2 cup olive oil
3 T. lemon juice
1 head garlic, roasted
1 tsp. garlic powder
2 roasted, chopped red peppers (optional)
1 T. cumin
2 T. Salt
1 T. Creamy peanut butter OR
1/8 cup Tahini
Directions
If you are leaving out the Tahini, use the peanut butter.
Put everything in food processor and process until smooth.
Drizzle in additional olive oil as desired and blend until smooth.
Serve with pita or tortilla pieces, chopped vegetables, or spread in a wrap.
Store in the refrigerator for two weeks or freeze.
*Frozen hummus will need some extra attention after it is defrosted. Put it in a bowl with paper towel and let the excess moisture wick away, then put the hummus in a small food processor and process until smooth again. Drizzle in olive oil if needed.
Roasted peppers:
Rinse two red bell peppers and put on a foil lined baking sheet. Bake at 450 degrees for 30-40 minutes, until skin is shriveled and starts to char.
Immediately cover with foil and allow to cool, about one hour.
Peel, cut off stem end, remove seeds, and cut or tear into chunks.