I make homemade Hummus weekly, for snaking with chips and spread in sandwiches instead of mayo or butter. Also, I add a little to my salads instead of ranch dressing, smile. It’s no rocket science if you know the basic ingredients. However, the other day my daughter made one with basil and I loved it. So, I went home and before I knew it, I made my basil hummus, smile. YUMMMM!
Category: Entertainment-Dip-Spread-Dressing Approx. Prep and Cook Time: 10 Minutes Approximate Cost: $2.85 Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: Approximately 1 ½ cups Ingredients 1 (15 oz.) can of chickpeas (reserve half the liquid, discard the rest), rinse and drain the peas ($1.10) 3 tbsp. Tahini sauce (.30) 3 garlic cloves, peeled and cut in half (.15) 1 ½ tbsp. olive oil (.40) 1 tsp. of salt & pepper (or to-taste) (or a bit of my dry seasoning for some color (.10) 1 lemon for the juice (.65) 10 large basil leaves, rinsed and pat dry (.15) Directions
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi
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ABOUT THE AuthorI am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler. Categories |