Homemade Hummus Dip
By: Karen Libby
Updated: January 5, 2012
Hummus Dip - Chef Chadwick Isom - Hy-Vee
15 oz can of chick peas or garbanzo beans - drained but save juice
cup Tahini - toasted sesame seed paste
1/3 juice from the canned peas
1 tsp. cumin powder
1 tsp. fresh garlic puree
tsp. salt
1/8 tsp. Red pepper (spicy) or white pepper (mild)
1 - 2 T. olive oil
1 - 2 tsp. lemon juice (about one whole fresh lemon squeezed)
First puree the drained chick peas until finely chopped. Then place all the rest ingredients besides the olive oil in a food processor and puree smooth. You may have to scrape down with rubber spatula to get all of it pureed well. With the processor running drizzle the oil in slowly, it will give it a good texture.
15 oz can of chick peas or garbanzo beans - drained but save juice
cup Tahini - toasted sesame seed paste
1/3 juice from the canned peas
1 tsp. cumin powder
1 tsp. fresh garlic puree
tsp. salt
1/8 tsp. Red pepper (spicy) or white pepper (mild)
1 - 2 T. olive oil
1 - 2 tsp. lemon juice (about one whole fresh lemon squeezed)
First puree the drained chick peas until finely chopped. Then place all the rest ingredients besides the olive oil in a food processor and puree smooth. You may have to scrape down with rubber spatula to get all of it pureed well. With the processor running drizzle the oil in slowly, it will give it a good texture.
