Tuesday, March 15, 2011


2 cups cooked chickpeas
1/3 cup tahini
juice from 1 lemon
2 cloves garlic, crushed
2-3 T olive oil
1/2 tsp salt (less obviously if the beans are already salted)

Toss everything in a food processor and puree until smooth. If hummus is too thick, add a little water or some of the cooking liquid from the chickpeas.

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