Chickpeas blended with tahini, olive oil, garlic and spices.

The discovery that my body was unable to properly process canola oil (which is the oil that’s in literally every store-bought product that requires oil around here) led me to learning how to make my own hummus. This is the red onion variety that I make, but I also like to make it extra garlicky at times, or even throw in a piece of a red pepper.

It goes excellent with my sweet potato fries recipe, if I do say so myself.

4 tbsp tahini
1 lemon
3 cloves of garlic
1/2 tsp ground cumin
1/2 tsp salt or to taste
Pepper to taste
2 tbsp olive oil
1 can chickpeas (540g)
2-3 tablespoons water
1/4 red pepper
1/4 purple onion
1 extra clove of garlic

1. Add tahini to food processor and squeeze in lemon juice over a strainer, process
2. Add seasoning (garlic, cumin, salt/pepper, olive oil), process
3. (Optional) Add optional ingredients here. (Red pepper, purple onion)
4. Drain chickpeas in strainer, add half, process, add other half, process again.
5. Add water while processing until it’s nice and smooth like baby’s diarrhea. (´・ω・`)

Roasting the red pepper in the oven for a few minutes will add a more vibrant smokey flavour to the hummus. But if you aren’t roasting the pepper, you may not need to add water in the final stage since the red pepper tends to have a lot of water in it, making the hummus already pretty damn smooth.

About Crisis

Ha nem lehet mind enyém, akkor nem kérek semmit.

Posted on July 26, 2015, in Dips & Sauces, Greek / Mediterranean, Vegetarian and tagged , , , , . Bookmark the permalink. Leave a comment.

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