A good hummus recipe:
1 can of garbanzo beans/chick peas drained, 1/2 cup od tahini, 1/2 cup of olive oil, 1/4 cup of lemon juice, 3 to 4 garlic cloves pressed/finely minced(or to taste), salt & pepper to taste. Puree in a blender (cuisinart works well also) until smooth. Taste for further seasonings. Let set for a couple of hours for the flavors to fully meld; in the refrigerator or before serving. Serve at room temperature with bread/pita bread.
For an extra touch: "roast" (translated as barely simmer)garlic in oil on the stove until GBD (Golden-Brown-Delicious). Prior to serving, garnish hummus with a some extra virgin olive oil & toast the bread.
1 can of garbanzo beans/chick peas drained, 1/2 cup od tahini, 1/2 cup of olive oil, 1/4 cup of lemon juice, 3 to 4 garlic cloves pressed/finely minced(or to taste), salt & pepper to taste. Puree in a blender (cuisinart works well also) until smooth. Taste for further seasonings. Let set for a couple of hours for the flavors to fully meld; in the refrigerator or before serving. Serve at room temperature with bread/pita bread.
For an extra touch: "roast" (translated as barely simmer)garlic in oil on the stove until GBD (Golden-Brown-Delicious). Prior to serving, garnish hummus with a some extra virgin olive oil & toast the bread.
On with the unpleasant holidays, when the entire glut of idiotic society invades my serenity.
. . . gastronomy's nameless heroes were more heroic than those who found a soldiers death.
Stanislaw Lem
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daisy:
oh, wow, what you're studying sounds super interesting. Do you love it?
thora:
You're quite welcome!