Nutrition. Education. Transformation.

Hummus

October 25, 2010

 

GLUTEN FREE

  • 2 cups cooked chickpeas (canned or dried)
  • 5 tablespoons sesame tahini
  • 1 tsp salt
  • 1/3 cup lemon juice or 1-2 freshly squeezed lemons
  • 2 to 3 cloves garlic (depending on size)
  • 3 tbls extra virgin olive oil
  • 1/4 cup water

 

  1. Add all ingredients in a food processor.
  2. To cook dried chickpeas, soak for 6-8 hours. Then add 1 inch piece of Kombu and simmer for 1 to 1 ½ hours until soft.

 

Indian Variation:

  • Add 1/2 tsp coriander, 1/4 tsp turmeric, 1/2 tsp cumin.

 

Mediterranean Variation:

  • Add a handful of mint and parsley and blend

 

Strong Garlic Variation

  • Add 3-4 cloves garlic
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