Hummus (Hommus)

Sometimes I make a roasted red-pepper version, wherein I add about a half a can of roasted red peppers and cut back on the lemon juice.

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • Drain chick peas, rinse in strainer.
  • Combine chick peas, tahini, lemon juice, olive oil, and garlic in a food processor or blender and blend well.
  • Add cumin, oregano, pepper, and salt. Blend well.
  • Add water or olive oil in small increments until desired consistency is reached. It will set upon refrigeration, so make it slightly runnier than you ultimately want it.
  • Fold in fresh parsley with spatula.
  • Scrape into bowl and refrigerate for at least a few hours.
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RECIPE MADE WITH LOVE BY

@ervigile
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@ervigile
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"Sometimes I make a roasted red-pepper version, wherein I add about a half a can of roasted red peppers and cut back on the lemon juice."
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  1. mama smurf
    Made this for Fall PAC 2011 and it turned out to be very good. I cut the recipe in half, used about 3 Tbls. of lemon juice instead of 4 Tbls. and added about 1 Tbls. of water and oil to make it a little more to our desired consistency. Sooo creamy and tasty. Thank you. Served with home made toasted pita chips.
    Reply
  2. ervigile
    Sometimes I make a roasted red-pepper version, wherein I add about a half a can of roasted red peppers and cut back on the lemon juice.
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