Hummus Recipe
Hummus is an inexpensive, high-fiber and protein-packed food, yet only a few home chefs dabble in this dip. This Middle Eastern mixture of chickpeas, also known as garbanzo beans, and tahini has endless possibilities, so there's no reason for hummus humdrum.
Overview
Total time: 30 S
Servings: 7
Calories: 100
Ingredients
- 15 oz. can chickpeas drained and ⅓ cup liquid reserved
- 2 tbsp. fresh lemon juice
- 1 clove garlic quartered
- 1/2 tsp. kosher salt
- 2 tbsp. olive oil
- 2 tbsp. tahini
Nutritional Information
- Serving Size: ¼ cup
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 350mg
- Carbohydrates: 12g
- Fiber: 3g
- Sugar: 1g
- Protein: 5g
Instructions
- Add ingredients, including chickpea liquid, to FourSide jar in order listed.
- Secure lid and select "Sauce" or blend on Medium Low (speed 3 or 4) for 30 seconds.
Same here (double the recipe). Addicted to this hummus!
I use the liquid from cooking the chickpeas when I make it from dry beans.
We don’t have a video at this time but here are the instructions:
TWISTER JAR: Add 1 c roasted/toasted sesame seeds to the Twister jar. Select speed 5 and blend for 30-50 seconds until desired texture is reached. Turn Twister lid counter-clockwise during blending.
WILDSIDE JAR: Add 1/4 cup olive oil and 3 cups of hulled and toasted sesame seeds to jar and secure lid. Run a full cycle on Speed 2. Using a spatula, move contents towards center of jar and secure lid. Run a full cycle on Speed 5. Store in an airtight container in the refrigerator for 4-6 weeks.
So why oil in the Wildside jar and not in the Twister Jar?
Why do I have to use/make tahini? Why not just toss in sesame seeds?
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