Hey everyone, welcome to our recipe page. Today I’m gonna show you a way to prepare a special dish, Home Made Hummus. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
Home Made Hummus Recipe. Your homemade hummus should be stored in an airtight container in the refrigerator for up to one week. Taste of Home Roasted Beetroot and Garlic Hummus This tasty beetroot hummus is the prettiest pink snack I've ever seen.
You can have Home Made Hummus using 8 ingredients and 1 steps. Here is how you achieve it.
Ingredients of Home Made Hummus
Take 32 of onz cooked chickpeas.
It’s 2 tbsp of tahini paste (sesame seeds).
Make ready 1/2 tsp of cumin powder.
It’s 2 of or 3 tbsp lemon juice.
Prepare 1/2 tsp of papikra.
Make ready 1 pinch of of salt.
Prepare 1 of Water as needed (approx 4 onz).
Prepare 3 tbsp of Extra virgin olive oil.
It's commonly eaten in the Middle East and the Mediterranean.For a vibrant green spring hummus, swap out the beans for shelled peas, and add some mint for a fresh pea hummus.Also check out these easy add-ins to a batch of hummus.The best hummus is lusciously creamy, yet somehow light and fluffy.
Home Made Hummus instructions
Process all ingredients in a blender, saving 1/4 cup of chickpeas to top the hummus. Sizzle with olive oil..
I also added more garlic and didn't add the oil or salt since there's already so much sodium in the canned chick peas.Just so we are all on the same page, let's talk about what hummus is.If you aren't familiar, hummus is a delicious spread or dip made from chickpeas, tahini, lemon, and spices.
It's beautifully smooth and swirled, and begging to be scooped up onto a wedge of pita bread.It's nutty and tangy, thanks to the tahini, with notes of bright, fresh lemon and mellow garlic.Transfer the hummus to a bowl, drizzle with olive oil and sprinkle with paprika.Serve with pita bread and/or vegetables.For homemade hummus that is creamy, flavorful and quick to make, start with a can of GOYA® Low Sodium Chick Peas!
