Today, We Make Hummus

This is our version of a delicious hummus, (VERY) loosely based on a recipe found in the very first version of Molly Katzen’s Moosewood Cookbook:

2 C Chickpeas, cooked and pureed with a bit of their liquid

1/2 C Tahini

Juice of 2 lemons

1/4 tsp Salt

3-4 Strips of roasted red pepper

1 Clove of garlic

1/4 C Canola oil

Dash of paprika or cayenne

Dash of black pepper

Bring the chickpeas to a boil, reduce heat to simmer for about 1.5 hours with salt. Puree with enough of the cooking liquid to form a creamy texture. Add all ingredients and puree. Top with roasted pine nuts if desired.

*NOTE* We thought this was far too much tahini so next time we will cut the amount to 1/4 C or less.

A poor cell phone photo of the finish product

A poor cell phone photo of the finish product

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