Gail’s Food Processor Hummus Recipe
This hummus recipe is quick, easy and delicious. This is one of the
healthy snack recipes that I make most often. Hummus on a cracker or
with a plate of raw veggies makes a great healthy snack. To make this
an even more economical snack, soak and cook your own dried chickpeas.
(You'll need about 2 1/2 cups/625 mL of cooked chickpeas.) For a more
traditional hummus flavor, replace the peanut butter with 3 Tbsp (45
mL) of tahini (sesame butter). You'll need a food processor for this recipe.
1 can (19 oz/540 mL) chickpeas (also called garbanzo beans)
1 clove garlic, pressed
2 Tbsp/30 mL smooth peanut butter
2 Tbsp/30 mL lemon juice
1 Tbsp/15 mL oil
pinch paprika
Drain the chickpeas, reserving some of the liquid. Rinse the chickpeas
in a colander under water to remove any salt.
Place all ingredients in food processor and process until very smooth.
(This make take a while. Be patient! I used to stop too soon, and I
ended up with bits of solid chickpea in my hummus. You may need to stop
processing occasionally and use a spatula to push any solids down
towards the blades.)
If the hummus is too thick, add a bit of the reserved liquid from the
can until you have your desired texture.
Spread on crackers, serve as a dip with carrot and celery sticks, or
use as a sandwich filling.
My note:
This is a wonderful website. The recipes on this website give
excellent instructions. All tested.
healthy quick meals chef
_._,_._,_
This hummus recipe is quick, easy and delicious. This is one of the
healthy snack recipes that I make most often. Hummus on a cracker or
with a plate of raw veggies makes a great healthy snack. To make this
an even more economical snack, soak and cook your own dried chickpeas.
(You'll need about 2 1/2 cups/625 mL of cooked chickpeas.) For a more
traditional hummus flavor, replace the peanut butter with 3 Tbsp (45
mL) of tahini (sesame butter). You'll need a food processor for this recipe.
1 can (19 oz/540 mL) chickpeas (also called garbanzo beans)
1 clove garlic, pressed
2 Tbsp/30 mL smooth peanut butter
2 Tbsp/30 mL lemon juice
1 Tbsp/15 mL oil
pinch paprika
Drain the chickpeas, reserving some of the liquid. Rinse the chickpeas
in a colander under water to remove any salt.
Place all ingredients in food processor and process until very smooth.
(This make take a while. Be patient! I used to stop too soon, and I
ended up with bits of solid chickpea in my hummus. You may need to stop
processing occasionally and use a spatula to push any solids down
towards the blades.)
If the hummus is too thick, add a bit of the reserved liquid from the
can until you have your desired texture.
Spread on crackers, serve as a dip with carrot and celery sticks, or
use as a sandwich filling.
My note:
This is a wonderful website. The recipes on this website give
excellent instructions. All tested.
healthy quick meals chef
_._,_._,_
