Читать книгу The Cooking Class Cookbook - Linda PhD Marcinko - Страница 12
Creamy Hummus I probably make this dip more than any other. I always have canned garbanzo beans in the pantry so this is very easy to whip up quickly. In addition, it is a very healthy dip, as it contains a lot of fiber and vitamin C. I serve it with pita bread wedges, or fresh raw vegetables. For variation, I will sometimes puree a roasted red bell pepper or some kalamata olives and fresh herbs like basil or oregano with the beans. Makes four cups hummus Ingredients: 3/4 cup water 1/2 cup tahini 6 garlic cloves, peeled 6 tablespoons fresh lemon juice 1 tablespoon extra-virgin olive oil 1 teaspoon ground cumin 1/2 teaspoon black pepper Two (15-ounce) cans garbanzo beans, drained and rinsed Procedure:
ОглавлениеCombine the first three ingredients in a food processor and process until smooth. Add the remaining ingredients and process until you have a smooth dip. Taste and season with a little salt or more lemon juice if you think the hummus needs these additions. May be served at once or chilled for a few hours.
