List of Ingredients:
(1) 19 fl oz or 540 ml can of chickpeas or Romano beans
Reserve 1/4 cup of the liquid from the peas or the beans whichever you use.
1/4 cup lemon juice
6-7 cloves garlic (chopped) (Note: I love garlic so only put in what you like)
10 shakes or twists of the grinder of sea salt (about 1/2 tsp of sea salt)
(3) tbsp tahini
(2) tbsp olive oil
I put all of these ingredients in my kitchen aid food processor and it comes out in the perfect texture. Thick soup like.
Note: you could use a pastry blender to mash up the chick peas or the Romano beans.
I also add at the end: a couple of tsp of freeze dried parsley, couple shakes of cayenne pepper and black/red pepper.
It keeps in the fridge for 3-4 days. Although mine never lasts that long.
I also bake my own “tortilla chips” – simply cut into wedges either whole wheat or whole grain tortillas …. I bake mine on a cookie sheet covered with parchment paper.
At 375 degree oven. They only take about 3-4 minutes. It is a good idea to watch them closely. I usually flip them once so that they are baked evenly.
They are the perfect combination “hummus” and “baked tortillas”….. I also have them with my homemade guacamole. So good.
I like to try new variations on existing recipes. This is so good. Perfect appetizer or with raw veggies or a salad is good for a light meal.
It is healthy and so tasty.
I hope that you enjoy. I will be adding photos to my recipes along the way.
Always, Carol
