I am on a hummus kick, it seems, but I made another hummus recipe this afternoon and I loved it. It was completely different from the previous ones I've made. It is from "125 best Vegan Recipes" by Maxine Effenson Chuck and Beth Gurney. The original recipe includes:
- 1 (14 to 19 oz) can chickpeas: rinsed and drained
- 1/4 cup tahini
- 1/4 cup freshly squeezed lemon juice
- 2 cloves garlic
- half of a red roasted pepper, peeled and thinly sliced
- 1 tsp ground cumin
- 1/4 tsp salt
My version of the above recipe:
I used lemon squeezed from the plastic yellow lemon, 1/2 small jar of garlic seasoned Italian red peppers, the can of chickpeas, 1/4 cup tahini, 1 tsp of ground cumin, and 1/8 tsp of white pepper. I left off the salt and the garlic was in the red roasted peppers. I blended everything together in the food processor and let it blend until creamy.
Serve chilled. Great on carrot and celery sticks.
