This dip is a favorite in our home. Jonah eats it by the spoonful, which is great because he often won't eat meat. At least I know he's getting some good protein from this dish. This hummus is quick, easy, delicious, and healthy. There is no cooking involved!
The trick to making really good hummus is to rinse all the chickpeas of their shells. Just put them in a bowl, fill with water, let them soak for around 5 minutes. Then with your hands rub them all until the skins float to the top, then skim the water of the shells. Don't worry about getting them all! You never will, there are far too many!
Ingredients
Ingredients
1 can of chickpeas, drained and rinsed
2 freshly squeezed lemons (juice of)
1/4 cup of tahini
2 cloves of garlic, crushed
2 tablespoons of olive oil
1/2 teaspoon of ground cumin
1/2 teaspoon of cayenne pepper (For a kick - or else, dial it back to 1/4 teaspoon or leave it out)
Salt - to taste
1/4 cup of tahini
2 cloves of garlic, crushed
2 tablespoons of olive oil
1/2 teaspoon of ground cumin
1/2 teaspoon of cayenne pepper (For a kick - or else, dial it back to 1/4 teaspoon or leave it out)
Salt - to taste
Pepper - to taste
1 cup of water
Put all ingredients into a blender (except the chickpeas) and puree. Once the consistency is smooth, add the chickpeas and puree again.
1 cup of water
Put all ingredients into a blender (except the chickpeas) and puree. Once the consistency is smooth, add the chickpeas and puree again.
Transfer to a bowl, cover and refrigerate for a few hours before serving.
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