MAKES 1½ CUPS
1 (15-ounce)
can garbanzo beans
2 tablespoons
tahini
1 tablespoon
olive oil
1 tablespoon
freshly squeezed lemon juice
1 tablespoon
water
2 garlic cloves
¼ teaspoon sea
salt
2 teaspoons soy
sauce
1. Process all
of the ingredients in a food processor until well combined. You may
wish to add
more water, for a thinner consistency. Start with 2 tablespoons at
a time.
2. It is
possible to just mash the garbanzos up with a fork if you do not have a
food processor,
then add all of the other ingredients for a chunkier hummus
experience.
Variations
• For
a richer version, omit the water and add an extra tablespoon of olive oil.
• For
an Italian flair, add four soaked and drained sun-dried tomatoes and
¼ cup of basil
leaves, before processing.
• Feeling
more Mediterranean? Stir in ¼ to ½ cup of diced kalamata olives
and 2
tablespoons of minced fresh Italian parsley after processing.
• Omit
the regular garlic and add four cloves of roasted garlic (see page 20),
to create a
deeper garlic flavor.
• For
a garden herb variation, add 1 cup fresh herbs of choice, such as rosemary,
cilantro,
basil, Italian parsley, sage, marjoram, and thyme, before
processing.
• Spice
it up by adding a seeded jalapeño pepper and 1 teaspoon of chipotle
chile powder,
before processing.
• Add a
roasted red pepper before processing
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