5 Minute Hummus

January 16, 2019

The Week 2018.  Makes 4 Cups

INGREDIENTS

  • 1 garlic clove
  • juice 1 lemon
  • 1 (16oz) jar Tahini )or buy bulk at rainbow
  • 1 TBs salt
  • 1 tsp ground cumin
  • 1 -1½ C ice water
  • 2 (15 oz) cans drained, rinsed chickpeas

DIRECTIONS – use food processor

  • Garlic & lemon juice andTahini into bowl, salt & cumin.
  • Process until peanut buttery ~ 1 minute
  • Motor running, stream in ice water. Process until light & creamy and color of light sand
  • Add chickpeas and process 3 minutes, scrape side of bowl until hummus is smooth.
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Ina Garten 2017

A. Roasted Squash 400° oven, 25 min.

  • 1.5 LB butternut squash, peeled, diced 1″ cubes
  • 3 TB olive oil
  • 1 tsp cinnamon
  • 2 tsp salt
  • 1 tsp black pepper
  • Toss all ingredients together, roast on baking sheet, 25 min. Cool.

B. Hummus – mix in food processor bowl

  • 1 can drained chickpeas, retain ¼ C liquid
  • ½ C plain whole milk Greek yogurt
  • ¼ C Tahini
  • 1 Tb salt
  • 1 tsp black pepper
  • 1/3 C lemon juice ( 2 lemons)
  • 4 cloves garlic pressed
  • 1 tsp Sriracha

Using food processor: mix A & B. Pulse to make coarse, add more liquid if necessary.

TOP with pomegranate seeds or drizzle maple syrup. Serve with Belgian endive to dip.

TOAST pita (brush with olive oil, salt).