I remember there was a discussion at GRS a while ago about variations of hummus. Maybe I should post it in the Favorite Recipes section, but I have changed it a little, so I will post it here.
1 16-oz can garbanzo beans, NOT drained
1/2 roasted red bell pepper from jar
1 Tbs lemon juice
2-3 Tbs tahini
1/2 tsp garlic powder (or 1 clove, fresh, minced)
1 tsp onion powder
1/4 cup sour cream (or plain yogurt)
2 Tablespoons fresh Italian parsley
black pepper to taste
Since canned beans are often cooked al dente, I like to simmer the beans in their liquid for about 10 minutes before working with them. They blend to make a smoother hummus that way.
Add all ingredients to food processer or blender and blend until smooth. Store covered in the refrigerator.
1 16-oz can garbanzo beans, NOT drained
1/2 roasted red bell pepper from jar
1 Tbs lemon juice
2-3 Tbs tahini
1/2 tsp garlic powder (or 1 clove, fresh, minced)
1 tsp onion powder
1/4 cup sour cream (or plain yogurt)
2 Tablespoons fresh Italian parsley
black pepper to taste
Since canned beans are often cooked al dente, I like to simmer the beans in their liquid for about 10 minutes before working with them. They blend to make a smoother hummus that way.
Add all ingredients to food processer or blender and blend until smooth. Store covered in the refrigerator.