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Somehow I don’t quite think of sitting in a cold tank as being comfortable and certainly seems an odd path to health. However, this trend called cryotherapy is becoming very popular as Zawn Villin…
September 7, 2012
This recipe makes about 5 cups or 10 – 15 servings.
4 cups of drained, cooked chickpeas (I usually cook mine in vegetable stock.) Reserve the liquid
6 garlic cloves, chopped
3 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/3 cup freshly squeezed lemon juice
1 cup tahini
ground sumac (optional)
Directions: 1. Put the garlic, 2 tablespoons of the oil, salt, black pepper, and cayenne pepper in a food processor or blender until smooth.
2. Add the chickpeas, tahini, and lemon juice, and blend until the hummus is as smooth as you like. Add the reserved garbanzo bean cooking liquid (the veggie stock adds great flavor) as needed if it is too thick. Adjust the seasonings to taste. Drizzle the remaining 1 tablespoon oil on hummus. Ground sumac can be sprinkled on top.
You can serve the hummus immediately or refrigerate it for up to week.