"This is a very basic recipe for the popular garbanzo and sesame seed pate. Vary the flavor by adding a few mint leaves, a little fresh ginger, or red pepper flakes. I make it in a food processor now, but I used to make it by putting the garbanzo beans through a ricer." — Marie
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2 (15 ounce) cans
garbanzo beans, drained
grated lemon zest, minced
packed flat leaf parsley
chopped green onions
salt to taste
ground black pepper to taste
This is a very good recipe. I've substituted lime juice for the lemon juice--not as good. I've left out the tahini--not as good. I've served it the same day as making it--not as good. This is excellent & best served after 1-2 days.
Hummus without olive oil or cumin? Nope, doesn't work. Add up to 1/4 cup of olive oil and 1/2 tsp of cumin to this recipe, and I'll change my rating to 5 stars. Adding water to this recipe is not "optional" either. About 1/4 cup will be right. Don't add in the "reserved" bean juice. Drain and rinse those beans to get rid of the extra sugars.
This recipe is the BEST to date! I made a batch up, and we ate it for lunches for a week. Spread it on a toasted pita bread, dip tortilla chips or carrot sticks in it. Any way, it is just divine. It is packed with nutrition too! My two year old daughter LOVES it (and she's the pickiest eater I know). I love being able to add what I like to it. A little lemon juice and garlic makes it delicious! Great recipe, very easy, very kid-friendly. We give it two tummies up!! :-)
Excellent! I made this for Thanksgiving as part of a veggie dish and it was devoured. For an added twist, try one batch with ground kalamata olives, or another with eggplant (babaganoush). This is a great base recipe as is and gives you some room to add things to your liking knowing it'll still taste great!
I made this hummus for a kid's b-day party and everybody loved it!!! I made it using a hand chopper leaving it rather chunky and much more flavorful than other creamier recipes.
Great and simple! I agree with the advice to save some of the bean "juice" to help thin the hummus a bit. I also add a bit of olive oil, some tabasco sauce, about 1/4-1/2 tsp of cumin and crushed red peppers, and maybe a bit more lemon juice. This recipe is MUCH better after at least 24-48 hours of time to "meld" in the fridge. Be careful with the red peppers and the tobasco--it may not taste spicy enough right away, but after 24-48 hours, the spices will definitely be noticed!
I like to throw in a little fresh, finely chopped garlic to add a bit of a kick, and to promote healthy arteries (raw garlic sucks excess fat out of the bloodstream!)
This is such a great hummus recipe! It could use a bit more garlic and lemon juice than suggested, but it's one of the best I've ever tasted!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 31
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