Isaac used to be a hummus-hater. That all changed in one night at the Parker residence as we downed nearly an entire batch of Amy's amazing hummus in one sitting. It was just us, some pita bread, and one big bowl of perfection. Ever since then, Isaac cannot get enough of the stuff. Amy, you changed our lives forever.
This is great not only with the aforementioned pita bread, but also with veggie sticks, chips, or even just as a spread on sandwiches instead of mayo. Mmmm!
This is great not only with the aforementioned pita bread, but also with veggie sticks, chips, or even just as a spread on sandwiches instead of mayo. Mmmm!
Hummus
Source: Amy Parker
1/4 C. Tahini (Find it in ethnic food stores or some health food stores)
2 T. Lemon Juice
2 cloves garlic
2 tsp. dried parsley (fresh parsley would probably be better, but I never have it on hand)
1/2 tsp. salt
1/4 tsp. pepper
2-4 T. water (or as needed to make the consistency mixable)
Combine in a food processor (or blender, but food processor is better to make it smoother). Adjust the amount of tahini and seasonings to your liking, but be careful not to overdo it on the lemon juice or the salt. You can also add curry powder, sun-dried tomatoes, chipotle peppers for different flavors. Allow one day in the refrigerator for flavors to meld.
Combine in a food processor (or blender, but food processor is better to make it smoother). Adjust the amount of tahini and seasonings to your liking, but be careful not to overdo it on the lemon juice or the salt. You can also add curry powder, sun-dried tomatoes, chipotle peppers for different flavors. Allow one day in the refrigerator for flavors to meld.
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