Recipe by X24
"Chickpea spread. We often replace a portion of the chickpeas with cooked edamame. This gives the hummus a nice green tint and sweetens it a very small amount."
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garlic, finely chopped
chopped fresh parsley, or to taste
This is absolutely fantastic. First time ever tasting hummus. Unbelievably good. However, I had to make a few changes for lack of ingredients. I had to substitute the cumin and parsley. Instead, I used savory and chili powder. Also, I had to make my own tahini with the following recipe:
1 1/3 cup sesame seeds
1/8 - 1/4 cup oil
I baked the sesame seeds on a shallow pan at 350'F, shaking the tray every minute or so for about 8-10 minutes. Let the seeds cool, and pureed them with the oil.
As a twist, I put the hummus on a tortilla wrap with chopped carrots. Delicious every way you serve it.
We've made this several times, usually with homemade bagels but not always. The flavor is terrific and the texture is smooth and creamy, even though I often add additional garlic. I have always used one whole can of garbanzo beans, drained, and it comes out great.
Delicious! I used a can of garbanzo beans, that I drained. I did need to add a bit more water and lemon juice to get it to the consistancy that I wanted it, but that was no big deal. I topped mine w/ olive oil, parsley, toasted pine nuts and paprika. Great flavor...I will def be using this recipe again~YUM! Thanks for sharing. :)
I've made a lot of different hummus and this is one of the best!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 101
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