By Shannon W
This is one of my favorite varieties of hummus. I have made this with tahini and without, depending on whether I have it on hand.
If you like hummus a little thin, feel free to reserve the liquid from the beans and blend it in at the end.
2 cloves garlic, chopped
1 (15 ounce) can garbanzo beans, drained
1 T tahini (optional)
drizzle of olive oil
juice from 1 lemon
1/2 cup roasted red peppers, well drained
1 pinch cayenne (optional)
2 T fresh parsley, chopped
salt and pepper to taste
In a blender or food processor, combine garlic, garbanzo beans, tahini, oil and lemon juice. Process til smooth.
Add peppers and cayenne, if using; process til the peppers are incorporated. Transfer hummus to a small bowl and mix in parsley and salt and pepper. Taste and adjust as desired.
Cover tightly and chill at least an hour.
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