I am a snacker...so you'll be seeing snack recipes. Like right now I'm eating Terra Chips which are chips made out of root vegetables. So good, but not as good as my mother-in-law's hummus which comes from heaven. The key to making silky hummus is "slowness", so take your time and be patient, it will be worth it. Eat it with whole wheat pita bread and if you like, have some kalamata olives on the side.
Ingredients:
One can of chickpeas/garbanzo beans-rinsed and drained
1 clove of garlic (peeled)
2 tbsp of tahini (Sesame paste) can be found at the grocery
the juice of two lemons (as my M-I-L likes to say)
tsp of salt to taste
Put all ingredients in a blender and blend. The key is to get a wooden spoon or rubber spatula and, as it's blending, "help" the process along. Gently dip the tip of your spoon into the blender and pull the mixture toward you slowly at first. I've ruined many a wooden spoon by putting it in too deeply, so be careful. Only once have I gotten a splinter in my tongue....and that was two weeks ago and I didn't make the hummus!!!
You may need to add a tbsp or two of water to get it to your desired texture. This helps ensure that your hummus is silky and not chunky/grainy. If it feels too grainy, keep at it. It can take up to 15 minutes to get the hang of it, but don't give up.
Taste test and add more lemon or salt as necessary.
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