Рецепт simple hummus
Erin of Naturally Ella chose {Hummus Served Hot} as this week’s Food Matters Project recipe. You can find the original recipe on Erin's website! For other great takes on this recipe, go to The Food Matters Project website.
I love hummus served simply with Naan bread or Whole Wheat Pita. You can add it to sandwiches and wraps or serve it with your favorite veggies. I had some left over Pine Nuts from making Basil Pesto last week so I added them on top with a drizzle of olive oil and fresh parsley.
- Here’s my take: Simple Hummus
- 3 cups cooked or canned chickpeas, drained, liquid reserved
- 1 or 2 garlic cloves
- ¼ cup olive oil, or to taste
- ¼ cup tahini, or to taste
- Salt and black pepper
- 3 tablespoons lemon juice, or to taste
- Chopped fresh parsley, for garnish {optional}
- Toasted pine nuts, for garnish {optional}
Put the chickpeas with ½ cup of their cooking liquid (or water) in a blender, add the garlic, oil, and tahini, and sprinkle with salt and pepper. Purée for a minute or 2 until the mixture is very smooth. Add more cooking liquid, oil, or tahini as you like until the consistency is like a smooth dip or thick soup. (Refrigerate for up to a couple days or freeze for months.)
Transfer the purée to a medium saucepan over medium heat (or use the microwave); heat through while stirring constantly. Add the lemon juice, then taste and adjust the seasoning, adding more salt, pepper, or lemon juice as needed. Serve warm, garnished with parsley, pine nuts and olive oil.
Enjoy!
xo