My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, March 28, 2011

Hummus - Simple and Easy

This is the hummus I used for the Tuna & Hummus Sourdough Sandwiches.

makes about 2 cups
print recipe

2 (15.5-ounce cans) canned chickpeas, drained, liquid reserved
1/3 cup tahini or sesame paste
4 teaspoons minced garlic (4 cloves)
6 tablespoons freshly squeezed lemon juice (3 lemons)
8 dashes Tabasco sauce
2 teaspoons kosher salt

Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, Tabasco, and salt in the bowl of a food processor with steel blade and process until coarsely pureed. The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin,if necessary. Cover and refrigerate for several hours for the flavors to blend. Taste for seasonings.

1 comment:

  1. Funny...I was thinking about making my own hummus while out walking this afternoon! And, here it is!


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