Previous Post Next Post

Food

Brought to you by

Garlic Hummus

Garlic Hummas

By Sierra Black |

Garlic Hummus

0

Ingredients:

  • 2 cups cooked chick peas. You can get these dry and soak them overnight, then cook them

    yourself, or you can just open

    up a can of pre-cooked ones. I use dry because they’re cheaper and can linings have BPA in them.
  • Several cloves of fresh garlic or the jarred stuff. Chop this finely, or use a garlic press.
  • Two tablespoons of sesame tahini. This is a sesame paste that you can probably get at any grocery store, though it’s not prominently displayed. Look in the international or health food sections.
  • Two teaspoons lemon juice
  • Salt, pepper and paprika

Method:

Chop or crush the garlic.

This recipe is a lot like the guacamole. Chick peas are a little tougher than avocados, so if you have a food processor, you may want to put all the ingredients in it and press start. If you don’t, you can do the same thing with a fork and a bowl – it will just take a little longer. Mix it until it’s the consistency you like. Hummus is delicious fresh, and can be kept in the fridge for a week to ten days.

Notes:

  • Make this a ‘sneaky’ dish by stirring in some pumpkin or sweet potato puree:they will never know.

More on Babble

About Sierra Black

sierra

Sierra Black

Sierra Black lives, writes and raises her kids in the Boston area. She loves irreverence, hates housework and wants to be a writer and mom when she grows up. Read bio and latest posts → Read Sierra's latest posts →

« Go back to Food

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Comments, together with personal information accompanying them, may be used on Babble.com and other Babble media platforms. Learn More.

Leave a Reply

Your email address will not be published. Required fields are marked *.

Previous Post Next Post