Moosewood Hummus

Invincible Muffin » Recipes » Condiments & Salsas

Moosewood Hummus

(Moosewood Cookbook)

1 ¹/₂ cups dried chickpeas, soaked overnight and boiled until very soft or 1 15-oz. can of chickpeas
3 medium cloves garlic, minced
1 ¹/₂ teaspoons salt
dash of tamari (or omit salt altogether and just add a little more tamari)
juice of 2 medium lemons
³/₄ cup tahini
¹/₄ packed cup finely minced fresh parsley
lots of freshly ground black pepper and cayenne pepper to taste
¹/₄ cup minced scallions

The Hard Way: Spend a long time mashing chickpeas to a smooth consistency by hand. Then mix in rest of the prepared ingredients. Adjust flavors to taste.

The Easy Way: Throw everything into a food processor and blend until it has a smooth consistency, adjust flavors to taste.

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