Ingredients
1 cup dry garbanzo beans (chickpeas) or 2- 1/8 cup cooked garbanzos
1/2 cup tahini (sesame seed paste)
1 teaspoon sea salt
2 roasted garlic cloves (if using fresh raw cloves, be mindful that the garlic flavor will become stronger the longer you keep the hummus)
1/2 cup water
juice of 2 small lemons (no seeds at all)
good quality olive oil, to taste
extra cooked chickpeas, for garnish (optional)
fresh parsley or smoked paprika for garnish (optional)
Directions
Fun in Cooking recipes
1. If starting with dry garbanzos, soak overnight (or for about 3-4 hours) then boil for 1- 1/2 hours.
2. To a food processor, add the garbanzos, tahini, sea salt and garlic. Blend until most of the garbanzos have been nicely crushed.
3. Add the water and lemon juice and continue to blend until completely smooth, at least one minute.
4. To each serving bowl, add a cup of hummus and garnish with olive oil, a few cooked garbanzos and parsley or paprika (optional).
Tags:
breakfast