Читать книгу Easy Vegan Cooking: Over 350 delicious recipes for every ocassion - Leah Leneman - Страница 64

It may be easy to find ready-made hummus these days, but nothing beats the home-made one. After experimenting a lot I have decided that it is the cumin seeds that make this version superior. A quick recipe.

455g/l lb/2½ cups or 2 tins (cans)

(c.400g/14–16 oz) each cooked chick peas

(garbanzo beans)

2 cloves garlic

Juice of 1 large lemon

2 tbs tahini

2 tbs cumin seeds

3–5 tbs bean liquid

As required sea salt

1) Drain the beans, reserving the liquid.

2) Put all the ingredients into a liquidizer and blend well. It will usually be necessary to scrape the sides a few times to get an even blend. For a thick solid hummus add only about 3 tbs of the cooking liquid from the beans; for a thin runny dip add more.