Monday, August 20, 2018

My Hummus

My no garlic, very lemony hummus. 

Ingredients

  • 2 cans garbanzo beans 
  • 1/4 cup celery
  •  1/4 - 1/2 tsp Corriander 
  • 1 lemon, zest and juic
  • enough bottled lemon juice to make up 1/4 cup between it and the juice from the lemn 
  • 1/4 cup tahini 
  •  1/8 cup fresh lemon verbena 
  • 1/2 tsp salt 
  • 1/4 - 1/2 tsp paprika 


Instructions 

  • Drain and thoroughly rinse the garbanzo beans. 
  • Prepare the garbanzo beans. Use a blender, mixer, or vegetable strainer to puree the garbanzo beans. I found that my stick blender was the fastest and most effective method. The goal is to crush them into a paste.
  • Cut the celery in thin slices and fry the celery and Corriander in a little oil until the celery is just translucent.
  • Zest and juice the lemon. 
  • Add bottled lemon juice to zest and juice from lemon to make up 1/4 cup of juice.
  • Chop the lemon verbena fine.
  • Mix together all of the ingredients and blend until well combined.  If you can, use a mixer or whisk to whip it together and smooth out the texture a bit.


Enjoy!

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