M
mlp
Guest
2 cups cooked chickpeas or 1 (19 oz.) can chickpeas,rinsed and drained
¼ cup vegetable broth
4 tablespoons tahini
3 to 4 tablespoons lemon juice or to taste
½ teaspoon ground cumin
2 large cloves garlic, finely chopped
Tabasco sauce, to taste
salt, to taste
¼ cup chopped scallions, whiteand green parts
Combine chickpeas and broth in a food processor; process until very smooth. Add remaining ingredients, other than scallions; process until very smooth. Transfer to a serving bowl and stir in the scallions. Let stand at room temperature for 30 minutes to allow the flavors to blend.
Without the scallions, the hummus can be covered and refrigerated for up to three days.
¼ cup vegetable broth
4 tablespoons tahini
3 to 4 tablespoons lemon juice or to taste
½ teaspoon ground cumin
2 large cloves garlic, finely chopped
Tabasco sauce, to taste
salt, to taste
¼ cup chopped scallions, whiteand green parts
Combine chickpeas and broth in a food processor; process until very smooth. Add remaining ingredients, other than scallions; process until very smooth. Transfer to a serving bowl and stir in the scallions. Let stand at room temperature for 30 minutes to allow the flavors to blend.
Without the scallions, the hummus can be covered and refrigerated for up to three days.