Extreme Garlic Hummus with Garden Veggies
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Ingredients (use vegan versions):
- 4 cans of chickpeas
- juice of 2 lemons
- 1 bunch of parsley
- 7-10 cloves of garlic
- sesame tahini
- garlic flavored oil (or olive oil)
- spices of choice ***
- 1 large onion
- 1 red pepper
- 1 green pepper
- 1 large carrot
- sea salt & spices
Directions:
This recipe makes an enormous amount of hummus (about 4 to
5 lbs.), as I first created it at my job (a health food
store), where such is necessary. However, I am sure that by
simply reducing the quantity of each ingredient you will get
the same great taste, but in a smaller batch.
Drain and rinse the chickpeas and set aside.
Peel the garlic and chop it up a little bit before
placing it in the food processor.
Chop some of the stems off of the parsley before placing
it in the food processor.
Add lemon juice and blend.
Add about 1/2 of the chickpeas, 2-3 tbsp. tahini and 2
tbsp. oil and blend. Add remaining chickpeas and blend
again, with more oil if needed. Mixture should be creamy,
but fairly thick.
***Season to taste with spices of choice, along with salt
and pepper if desired. I find that the best thing to do
is use large quantities of: cumin, basil, onion powder
and garlic powder, along with small amounts of:
coriander, paprika, and oregano, and tiny bits of:
cayenne pepper and thyme. Make sure spices are
well-blended into the mixture.
Chop veggies and add to mixture, 1/2 at a time (half of
the combined veggies at a time, not half of each one).
The result is an amazing hummus which will have people
raving (and reeking of garlic) for days!
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