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Wednesday, September 15, 2010

Hummus:

2 cans garbanzo beans
2 cloves garlic
4 cloves roasted garlic
1.5 tsp salt
Juice from 1/2 of a lemon
1/3 cup olive oil


Rinse the beans then put them in a bowl of cold water. After 10 minutes or so, run your hands through them to remove the clear-shells from the beans. This step isn't necessary but it helps with the creamy consistency. Drain the beans before starting the hummus.
Combine all ingredients in a food processor; blend until creamy
Chill before serving