| Ingredients (use vegan versions):
4 cans of chickpeas
juice of 2 lemons
1 bunch of parsley
7-10 cloves of garlic
sesame tahini
garlic flavored oil (or olive oil)
spices of choice ***
1 large onion
1 red pepper
1 green pepper
1 large carrot
sea salt & spices
Directions:
This recipe makes an enormous amount of hummus (about 4 to 5 lbs.), as I first created it at my job (a health food store), where such is necessary. However, I am sure that by simply reducing the quantity of each ingredient you will get the same great taste, but in a smaller batch.
Drain and rinse the chickpeas and set aside.
Peel the garlic and chop it up a little bit before placing it in the food processor.
Chop some of the stems off of the parsley before placing it in the food processor.
Add lemon juice and blend.
Add about 1/2 of the chickpeas, 2-3 tbsp. tahini and 2 tbsp. oil and blend. Add remaining chickpeas and blend again, with more oil if needed. Mixture should be creamy, but fairly thick.
***Season to taste with spices of choice, along with salt and pepper if desired. I find that the best thing to do is use large quantities of: cumin, basil, onion powder and garlic powder, along with small amounts of: coriander, paprika, and oregano, and tiny bits of: cayenne pepper and thyme. Make sure spices are well-blended into the mixture.
Chop veggies and add to mixture, 1/2 at a time (half of the combined veggies at a time, not half of each one).
The result is an amazing hummus which will have people raving (and reeking of garlic) for days! |