Prep 5 mins
Cook 0 mins
This got many rave reviews on the other site. However, most said it was too thick. So some added about half the liquid from the canned chick peas, a little more olive oil and more lemon juice. I think some roasted red pepper would be good. Good basic recipe that you can adjust to taste, for our tastes I will most likely add more of the seasonings, and add a dash of cayenne too. From Food Network. Posted for ZWT6.
- 1 (14 1/2 ounce) can chickpeas, drained (garbanzo beans)
- 2 tablespoons tahini sesame paste
- extra-virgin olive oil, a drizzle
- 1⁄2 teaspoon crushed red pepper flakes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 garlic clove, crushed
- coarse salt, to taste
- 1⁄2 lemon, juiced
- pita bread, grilled and cut into wedges for dipping
- Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste.
- Transfer to a small dip dish and surround spread with warm pita wedges.
- This recipe makes a great appetizer, or anytime snack.
Yum, love the spices in it! I scooped it up with baby carrots! Made by a Looney Spoon Phoodie for ZWT#6.
I love hummus and I am also quite fond of Rachael Ray, so I was eager to try this. It was pretty tasty although the tahini was more pronounced than I am used to. Also, I kept having to add EVOO to keep the hummus from getting too thick. This was so easy to do, and I will be making this again. Made for ZWT6 by a fellow Renegade.