Hummus de K’hitam
This recipe comes originally from our cousin-by-marriage K’hitam. Hummus is good as a dip with pita chips or vegetables. Or use it as a sandwich filling. Or just eat it, chilled, by the spoonful.
Start with one cup of cooked chickpeas, drained and rinsed. Add two tablespoons of lemon juice, three tablespoons of water, and two tablespoons of tahini.
Using a food processor or portable processing wand, process the mixture until smooth. If the mixture is too thin, add a few more cooked chick-peas and process. Add salt, pepper, and garlic salt to taste. Serve the hummus as- is, or float extra-virgin olive oil on top.
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