Hummus, glorious hummus!
This week I made the BEST hummus! It was delicious and creamy, and tangy, with just the right amount of flavor. Here is how I did it…
3 to 4 cups of cooked garbanzo beans
1/2 cup whole sesame seeds
5 small cloves of garlic
The juice of two medium-sized lemons
4 Tablespoons extra virgin olive oil
A dash of cumin
Dash of cayenne pepper
Place everything in the blender in the order listed. As you are blending, the mixture should become smooth and creamy. If the mixture is too thick add cooking liquid from your beans. I added the liquid by the 1/4 cupful. It seems best after it has time to set up in the fridge. It is delicious served with various topping such as sun-dried tomatoes, caramelized onions, fresh chopped cilantro, or sprinkled with smoked paprika. I like it best on brown rice cakes topped with fresh tomatoes and cilantro, or with sweet red bell-peppers, cucumbers, carrots and celery. YUM!!