Jane Gol's Hummus
Jane Gol's Hummus recipe
Yield
8 servingsPrep
10 minCook
0 minReady
10 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chickpeas (garbanzo beans)
canned |
|
| 3 | tablespoons |
tahini (sesame paste)
paste |
|
| 1 | clove |
garlic
minced |
|
| 2 | each |
lemons
juiced |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
olive oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chickpeas (garbanzo beans)
canned |
|
| 45 | ml |
tahini (sesame paste)
paste |
|
| 1 | clove |
garlic
minced |
|
| 2 | each |
lemons
juiced |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
olive oil
|
*
|
Directions
Combine all of the ingredients except the olive oil in a food processor or blender.
Add ½ cup water. Process to a thick puree.
Transfer to a bowl and cover with a thin film of olive oil to keep the hummus from crusting.
Refrigerate until ready to use.
