Tahini (sesame paste)

Hummus

Hummus

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

Print Recipe
 Hummus
Prep Time 10
Cook Time 10
Servings
cups
Ingredients
Prep Time 10
Cook Time 10
Servings
cups
Ingredients
Instructions
  1. Using a food processor, purée the cooked garbanzos, garlic and salt for 20 seconds. Scrape down the sides of the bowl and process for 20 seconds more.
  2. Add the lemon juice and water, then process for 20 seconds.
  3. Add the tahini and process for 20 seconds. Scrape down the sides of the bowl again.
  4. With the processor running, slowly pour in the olive oil.
  5. Spoon the hummus into a bowl garnish and serve.
Recipe Notes

Recipe by Liz The Chef at http://lizthechef.com/2013/05/28/hummus-from-scratch-2/

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Hummus with Seasonal Vegetables in Lemon Vinaigrette

Print Recipe
 Hummus with Seasonal Vegetables in Lemon Vinaigrette
Cuisine Middle Eastern
Prep Time 20 min
Servings
Ingredients
Humus
Lemon Vinaigrette
Cuisine Middle Eastern
Prep Time 20 min
Servings
Ingredients
Humus
Lemon Vinaigrette
Instructions
Humus
  1. Combine all ingredients in a food processor or blender until smooth. Scrape the  sides with a spatula to ensure there are no lumps. Mixture should be a little  thinner than peanut butter. If too thick, add more water, one teaspoon at a time.
  2. Set aside. Hummus is better served at room temperature.
  3. Meanwhile assemble seasonal vegetables to dip into the hummus i.e. marinated  artichokes, kalamata olives, carrots, asparagus spears, yellow pepper, grape tomatoes, sugar snap peas, celery, etc
Vinaigrette
  1. In a blender, combine all ingredients except the olive oil and blend until smooth. With the machine on, slowly add the olive oil until emulsified. Pour the  vinaigrette over seasonal vegetables and toss to coat. Serve with hummus, pita  chips, and tortillas.
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