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Foodgeek: |
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Rating: |
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Servings: |
1-1/2 cup |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 can (19 oz.) chickpeas, drained and rinsed
1/4 cup tahini
3 to 4 tbsp. lemon juice
2 cloves garlic, minced
1/2 to 1 tsp. salt
1/2 red pepper, roasted, peeled and seeded
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Directions:
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Place chickpeas, tahini, lemon juice, garlic, salt and red pepper in the bowl of a food processor. Process with short pulses to combine, scraping sides of container now and again, until mixture becomes a coarse paste. Taste and adjust flavour with more lemon juice and/or salt, if desired. Continue to process, adding a little water, if necessary, to obtain a texture just smooth and soft enough for dipping.
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Comments from Ebben
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Serve this dip with grilled wedges of pita or fresh vegetables. Hummus keeps, refrigerated, for about a week.
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User Reviews: |
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