Recipe by PREDESTOGO
"This is lighter and tastier than the original. Serve with pita wedges."
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garbanzo beans (chickpeas), rinsed and drained
fresh lemon juice
olive oil, or more to taste
1 1/2 tablespoons
tahini (sesame seed paste)
garlic, minced, or more to taste
I had to make several changes after I got started. I used two 15 oz cans of chickpeas. I couldn't see having 1/2 cup left over (2 cups was 1-1/2 cans). I ended up using 3 tablespoons sesame butter (asian style with a little heat), 1/3 cup olive oil and 1-1/2 large lemons (came to 7 tablespoons). I sprinkled with a little cayenne for a little added kick and really upped the garlic just for my own taste. I feel if I had made this as written, it would not have been smooth enough for my taste. Made the way I made it, I would give it 5 stars, thought it was awesome. I feel it needs more oil than the recipe stated, but it could just be personal preference in liking a less chunky hummus.
Great basic recipe. Add more or less garlic to taste.
I loved this recipe. I'm a hummus lover to start with, but the extra lemon adds a lightness & freshness to the usual flavour. Definitely a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Garlic Hummus
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 107
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