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Hummus With A Twissis Tomato Twist

Here's how you make Hummus With A Twissis Tomato Twist
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  • Servings: 16
  • Prep: 15m
  • Cook: 0m
    • The following recipe serves 16 people.

Ingredients

The ingredients are:
  • 2 cans (14 ounce) garbanzo beans (chickpeas, Pre-cooked, liquid drained & reserved)
  • 2 tablespoons tahini (May use peanut butter)
  • 2 garlic cloves, smashed (I always use 3-4 - Love garlic!)
  • 1/2 teaspoon lemon pepper
  • 1 teaspoon salt (can omit or reduce if salt-restricted)
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1/2 cup red pesto sauce (More or less as desired)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Drain & reserve the liquid from the canned chickpeas & rinse thoroughly. Allow to drain again of any excess water.

  • Step 2: Combine all ingredients in a food-processor, whiz to a thick paste & add reserved chickpea liquid to get desired consistency. Taste & adjust to suit preferences.

  • Step 3: NOTE #1: I use my immersion blender for this recipe w/a very large wide-mouth glass jar & screw-on lid. I load 1 can of the drained & rinsed chickpeas to the jar w/the rest of the ingredients & whiz until fully mixed. Then I add the 2nd can of chickpeas & mix again. Ck to be sure all chickpeas have been macerated.

  • Step 4: NOTE #2: Most popular w/guests & family has been to serve this w/olive oil & garlic-flavored pita bread triangles crisped in the oven. Both are best made a day ahead of intent to serve.

  • Step 5: NOTE #3: As written, the red pesto gives the hummus an Italian flavor profile, but other profiles are options -- Try replacing the red pesto w/2-3 tbsp of taco seasoning for a Tex-Mex flavor profile for example.

Tips & Variations

Don't forget the following tips and variations.
  • Immersion blender if not using a food processor

We hope you enjoy this recipe!

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