Cooking Wine and Travel

Recipes For You


Posted on December 19, 2011.



1 16 oz can of chickpeas or garbanzo beans
2 cups chicken broth
3-5 tablespoons lemon juice (depending on taste)
1/2 cup of tahini
1/4 Yellow onion (sweet) minced
4 cloves garlic, minced
1/2 teaspoon kosher salt
2 tablespoons olive oil


In a preheated pan on medium heat, add one tablespoon of olive oil, onions and garlic. Cook until softened (about 5 minutes).

Drain chickpeas and place in a pot reserving the liquid for use later. Add chicken broth and the cooked onions and garlic. Bring to a boil, then reduce heat to simmer. Cover and let cook slowly for at least one hour, then remove lid and let cook until thickened (about 10 minutes).

Combine all of the ingredients in blender or food processor. Blend for 7-10 minutes until thoroughly mixed and smooth. Add liquid from chickpeas if necessary to achieve desired consistency.

Place in sealed container and refrigerate for at least one hour and cool.

When serving, place hummus in a bowl and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh parsley as a garnish.


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Posted By: Chief Foodie Officer