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I have had the honor to taste this same Frosted Flaker creation, and I'm here to tell you IT ROCKS!! Thanks, Flaker, for sharing the details.
Yummy, yummy!
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 Add cilantro as a variation - Salad Foodie |
 Kafta Pita Sandwich served with your hummus recipe - delish! (as posted by Chef Salad Foodie) |
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This is a great snack for any time of year. I personally serve it with Kalamata olives and sometimes even diced cucumber and/or bell pepper.
Keep in mind that after blending, fine-tuning the mixture with slightly more tahini and/or lemon juice is often needed (see step 3). As a footnote, tahini is what gives the hummus its creamy texture and also reduces the strong taste of the garbanzo beans. For the longest time I did not like hummus until I realized adding more tahini is the key element for my taste preference.
Another key to enjoyment is finding a pita bread you like. For many years I ate a commonly available pita bread, but then discovered a much thinner pita bread at a Middle Eastern market in my area. Thin or thick, white or wheat, just find the type you like and enjoy !
Ingredientes
- 1/4 cup water
- 1 teaspoon lemon juice (slightly more if desired)
- 1 15-ounce can garbanzo beans, drained
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons tahini (add 1/2 tablespoon more if desired)
- 1/2 teaspoon salt
- 2 garlic cloves, minced (3 for a strong garlic element)
- Pita bread (microwaved or toasted) to serve
Direcciones
- Place water, lemon juice, oil, tahini, salt, and garlic in food processor. Slowly blend in garbanzo beans (roughly 1/3 can at a time; this method allows for thorough mixing)
- Blend until well mixed.
- After taste testing, add additional tahini or lemon juice as needed for taste and consistency.
- Spoon into serving bowl. Create a shallow well in the center of the hummus; add additional olive oil in well.
- Optionally, sprinkle top with cayenne pepper and/or Kalamata olives.
- Keeps in fridge for 2 to 3 days. Each 24 hours in fridge however, I prefer to blend in another 1 teaspoon water and sometimes 1/2 teaspoon olive oil before serving, since hummus mix often dehydrates somewhat in fridge storage.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 3 servings | |
| Calories 346 | |
| Calories from Fat 140 | 40% |
| Total Fat 16.21g | 20% |
| Saturated Fat 2.19g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 899mg | 37% |
| Potassium 320mg | 9% |
| Total Carbs 41.95g | 11% |
| Dietary Fiber 7.8g | 26% |
| Sugars 0.23g | 0% |
| Protein 10.09g | 16% |
Menus and Pairings
Va Bien Con: crackers, cucumbers, bell peppers, celery sticks
Evaluaciones
22 de Septiembre de 2014
We make this all the time. The amount of lemon juice and garlic can be adjusted to your own taste. I love the drizzle of olive oil and sprinkle of cayenne on top - they MAKE it lip-smacking delish! Serve as a topping or dip with wedges of my Kofta or Kafta Pita Sandwich and it's slam-dunk See Photo 8, and "Recipe Links.")1 replyYo he cocinado/probado esta receta
Comentarios
23 de Julio de 2015One more footnote: for any significant leftover portion, it is best to add 1 teaspoon water, then re-blend the mixture. (The hummus oftentimes loses slight amount of moisture while in leftover mode in the fridge.)- 23 de Julio de 2015Previously this recipe called for 2 tablespoons lemon juice, and 3 cloves garlic. I have since reduced the lemon juice significantly but feel free to increase the amount to your taste.
- 22 de Febrero de 2015Adding some chopped cilantro to the food processor in making gives yet another flavor perk! See photo #7.1 reply
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