Monday, May 11, 2009


2 cans chickpeas or garbonzo beans
½ c. tahini (sesame seed paste)
1 lemon juiced
¼ c. olive oil
1 t. salt
Dash of onion salt

Combine chickpeas, tahini, lemon juice, and salt in the food processor. Gradually add the olive oil. If you prefer your hummus thick, keep as is, if not, add a few tablespoons of water, or the juice from the canned chickpeas.
Add more salt if needed, pepper, and onion salt to taste.

*If you don’t have tahini on hand, which I didn’t, splash some sesame seed oil in the mixture, or just don’t worry about. But you can buy it at any grocery store.

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