· 1 can garbanzo beans
·
2-3 tbsp Tahini Sauce
·
3-6 tbsp fresh lemon juice (you can always add
more, so start with just a bit)
·
1/2 tsp Sea Salt (or to taste)
·
2-4 tbsp water (the water they cooked in is
ideal)
·
1 clove garlic (you really have to have fresh
garlic for this)
·
Olive oil
·
Paprika
Boil beans for
about 20 minutes, until they are really soft (longer if needed/desired). They
should mush quite easily between your fingers. (The skins can be removed and
slightly improve the hummus. Vigorously stirring them in the pot, while they're
still hot/warm, makes the skins fall right off. The skins float to the surface,
so they're easy to just scoop out. If a few skins remain, that's fine.)
Add all the
ingredients, then blend the hummus until it is very smooth and creamy, usually
about 5-7 minutes in a blender. Taste it as you go! You don't want the lemon to
over power, or be over-powered, and make sure you use good salt. When it's
done, put it on a dish and drizzle it with Olive Oil and then sprinkle it with
Paprika.
Source: Melanie Swenson via Vegetarianation.blogspot.com
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