I would have said I use the Moosewood recipe, but I looked at it and by now, I just use it as a reminder to put everything in; the amounts are variable. Here’s what I usually do:
1 can chickpeas
1 clove garlic
1/2 tsp salt
dash of tamari or Braggs
juice of 2 lemons
1/3 – 1/2 C Tahini
1/4 C minced parsley
lots of fresh black pepper
Throw everything in a food processor and whiz. Taste; some people like more lemon juice, salt, or tahini. Also good with a few tablespoons of toasted sesame seeds thrown in at the end.
Katja, I make hummus fairly often, and
I would have said I use the Moosewood recipe, but I looked at it and by now, I just use it as a reminder to put everything in; the amounts are variable. Here’s what I usually do:
1 can chickpeas
1 clove garlic
1/2 tsp salt
dash of tamari or Braggs
juice of 2 lemons
1/3 – 1/2 C Tahini
1/4 C minced parsley
lots of fresh black pepper
Throw everything in a food processor and whiz. Taste; some people like more lemon juice, salt, or tahini. Also good with a few tablespoons of toasted sesame seeds thrown in at the end.
EXCELLENT RECIPE’!
But don’t forget the EXTRA VIRGIN OLIVE OIL!
(just a few Tbl spoons)