|
 Recipe:
Hemp HummusHummus is a
delicious dip from the Middle East. A bit of hemp oil makes it even more
nutritious and delicious.
| Yield |
about 2 cups |
| Time |
10 minutes (+ chick pea soaking and cooking) |
| Tools |
- food processor or potato masher and bowl
|
| Ingredients |
- 2 c chick peas, soaked and cooked or canned, drained and rinsed (reserve a few T of the
liquid)
- 3 cloves garlic, minced
- 3 T lemon juice
- 3 T hemp oil
- 3 T tahini (sesame paste)
|
| Directions |
Place the cooked chick peas (it's ok if they're still warm) in the food processor along with the garlic, lemon juice, and 2 T hemp oil. Process for about a minute, until smooth. If too thick, add more liquid. Stir in the tahini, taste, and add more lemon juice/tahini/garlic as appropriate.
Spread the hummus into a shallow bowl, drizzle with hemp oil, and garnish with lemon slices and minced parsley.
Serve chilled, with warm pita bread and/or fresh vegetables.
|
| Notes |
Hummus is eaten in many different countries, so there are a lot of variations, especially in spices. Experiment to find what you like best.
Also see my recipe for traditional hummus. |
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Key to abbreviations and conversions |
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| Dip Index Vegan Recipes Greek Recipes Middle Eastern Recipes Vegetarian Cookbooks Vegetarian Recipes A to Z |
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Laura K. Lawless
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