RedBlaze (redblaze) wrote in vegancooking,

Hummus recipe

For a long while now I've been trying to perfect the art of making hummus. I've tried a dozen recipes and none have been totally satisfactory. . .until tonight. While searching (once again) for a good recipe I came across one that varied a bit from the norm and I decided to try it. I did doctor it a little, adding more of this and less of that. The overall result was VERY good. I'm going to share it because finding a good hummus recipe is hard and I really liked this one.

1 can chick peas (I used a 19 oz can)
2 cloves garlic
1/2 cup water (reserved from chickpeas can)
1/2 lemon ( I used about two tablespoons of concentrated lemon juice)
2 tblsp vinegar (I used garlic rice wine vinegar)
1/2 tsp salt (to taste)
1/2 tsp cumin
1/2 tsp paprika
1/4 cup tahini sauce (sesame seed paste)

Add all the ingredients (expect the water reserved from the chickpeas can) into a blender or food processor. I used pulse to mix it, adding small amounts of the reserved water until it mixed well and I got to the desired consistency. I like mine a little chunky, but I guess you could blend it smooth.

After it's done you can just stick it in the fridge to chill. . . I always sprinkle a bit of paprika on top for garish when I serve it. Usually we eat it with warm pita bread, but it's great with tortilla chips (the blue ones are our favorite) or veggies.

Hummus is also great as a spread in wraps. My favorite wrap is just hummus, with shredded carrots and romaine lettuce or spinach. It's simple, but I like it :D You can do the hummus, spinach, carrot wrap (using steamed tortillas) and then after you've wrapped it tightly cut it into about one inch pieces for a very colorful and delicious appetizer.
Tags: condiments-hummus
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