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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Holy Land Hummus Recipe

4.2 stars - based on 2 votes
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This recipe for Holy Land Hummus is from The Schnauzer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups canned Chickpeas, drained and rinsed
1/3 cup freshly squeezed Lemon Juice (1 lg. Lemon)
1/4 cup Tahini
2 cloves Garlic, crushed
1 - 2 Tbsp. Olive Oil
1/2 tsp. Cayenne Pepper
pinch of freshly ground Black Pepper
1/2 tsp. Salt
1/3 cup Water

Parsley and Olive Oil to garnish (optional)
Pita Bread or Whole Grain Bread for serving
Directions:
Directions:
Put 1/2 the lemon juice and remainder of ingredients (except chickpeas) into blender or food processor. Blend for 5 seconds. Add chickpeas and blend on high until consistency of sour cream, about 10 - 15 seconds. Blend in remaining lemon juice to taste. If dip is too thick, but you don't want more lemon juice, add a little water slowly and blend until it reaches correct consistency. Transfer to serving bowl, cover, and refrigerate for a few hours before serving. It can be immediately eaten but is better if left to chill. Drizzle olive oil over top and garnish with parsley or black olives before serving with pita bread or whole grain bread.
Personal Notes:
Personal Notes:
I originally got this recipe from the First Presbyterian Church (Flint) Brunch Recipe Booklet, May 23, 2010.

 

 

 

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