Tuesday, December 31, 2013

Hippy in the Kitchen Hummus and Homemade Tahini

Hippy in the Kitchen Hummus and Homemade Tahini:

Back to my roots, back to the 60's, back to basics. Hummus!
This recipe makes 1 1/2 C...... double or triple as needed.

2 cloves of garlic, peeled
1 can (15oz.) Chickpeas or Garbanzo Beans, rinse and drain
1/4 C fresh squeezed Lemon Juice
3 TBS Water
2 TBS Tahini (Sesame Seed Paste) Purchase or make your own, recipe to follow.
1 tsp Ground Cumin
1/4 tsp Salt
1/4 tsp Black Pepper

Pita Bread Chips,
Carrot Sticks, Celery Sticks, Cucumber Sticks, Broccoli, Cauliflower

Spread on a Vegetarian Sandwich Wrap

Or make a Hummus Sandwich:
Whole Wheat Bread
Cream Cheese
Provolone Cheese
Bean Sprouts
Toasted Sunflower Seeds

Terry's Hippy in the Kitchen Hummus:

In a Food Processor:
Garlic, until minced
Lemon Juice
Salt and Pepper
Cover and process until creamy smooth.
Transfer for a bowl

Home made Tahini:
Makes 4 Cups

5 C Sesame Seeds
1 1/2 C Vegetable Oil
Toast the seeds on a baking sheet at 350 degrees for 5-10 minutes. Stirring often. Do not allow the seeds to brown.
Cool completely
In a Food Processor:
Process for 2 minutes.
Consistency should be thick and pourable.
Add additional oil if needed.
Can be refrigerated up to 3 months in a jar or sealed container.

Peace in the Kitchen!

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