Wednesday, December 19, 2012

hummus, revisited

I know I have posted a hummus recipe before. This is a more traditional recipe, and I am writing about it because I think I figured out what I was doing wrong. I never could understand why my hummus was never as good as a certain brand I can buy at whole foods. And, even though I sometimes still buy it, it's so much more expensive than making my own. So, what I realized is that I wasn't processing it long enough. I left this batch in the cuisinart for several minutes, 3 or 4. I stopped it a couple of times to scrape down the sides, and after a couple of minutes, the mixture transformed into the light and delicate dip, which is the way I like it.

1 can of garbonzo beans, rinsed and drained
1/4 c tahini
2 TB fresh lemon juice
1/2 tsp salt
1 tsp soy sauce
1/4 c water
couple of dashes of cumin, optional

Put everything into a cuisinart and blend until creamy and light, stopping to scrape down the sides a couple of times, as I mentioned.
I ate this with a salad of mixed greens, broccoli, cherry tomatoes, grated carrot, hearts of palm, cucumber, red pepper, celery, and sprouts with a drizzle of lemon, red wine vinegar, salt and pepper, and a tsp of olive oil.

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