Hummus With A Twissis Tomato Twist
Created by TwisSis on January 15, 2015
- Servings: 16
- Prep Time: 15m
- Cook Time: 0m
- Recipe #16760
Ingredients
- 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)
How to Make
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Step 1: Drain & reserve the liquid from the canned chickpeas & rinse thoroughly. Allow to drain again of any excess water.
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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.
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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.
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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.
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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.