Tuesday, February 16, 2010

Hummus

I've been making Hummus all month long and decided I needed to share one of my favorite recipes from my book "The Beginners' Vegan Guide".. Enjoy!!
Hummus
PROVI D E D B Y T H E O RCHARD RE S TAURA N T ,
F R EDE R ICK, MD ( P A G E 2 8 )
3 cups chick peas, cooked and drained
¼ cup tahini
¼ cup extra virgin olive oil
¼ cup fresh lemon juice
2 tsp chopped fresh garlic
2 tsp chopped fresh dill
1 tsp ground cumin
dash cayenne pepper (optional)
salt to taste
In a food processor, mix all ingredients together until smooth. Use a
rubber spatula to remove and place in a serving dish. For dipping or
topping, use fresh carrot sticks, celery slices, green, red, or yellow bell
pepper wedges, tomato, cucumber or avocado slices, along with pita
triangles. You can also spread hummus over slices of homemade rolls
and top with veggies!
To keep fresh at least 3-5 days, just cover and refrigerate.
Tip:
􀀍 If you desire a smoother consistency you can add 1 Tbls of extra oil,
and/or up to 2 Tbls of water.

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