Ingredients:
- 1 garlic clove
- 1 can (15 ounces) chickpeas (garbanzo beans),
rinsed and drained - 1 teaspoon salt
- 1/3 cup water
- 1/3 cup tahini (sesame paste)
- 1 tablespoon olive oil
- Juice of 2 lemons
- 2 rounds pita bread
- 1/2 pound baby carrots
Directions:
Slice the garlic
Be sure an adult is nearby to help.
Put the garlic clove on a cutting board. Place a metal spatula over the garlic clove and press down hard with the heel of your palm to loosen the papery skin. Peel off the skin and throw it away. Use a sharp knife to cut the garlic into 4 or 5 slices.
Blend the ingredients
Put the garlic, chickpeas, salt and water in a blender container. Blend for 1 minute. Turn off the blender and scrape down the sides with a rubber spatula. Replace the lid and blend again until the mixture is smooth, about 1 minute. Add the tahini, olive oil and lemon juice and blend for another minute to mix.
Scrape into a bowl
Using the rubber spatula, scrape the hummus into a serving bowl. If you are not serving it immediately, cover the bowl with plastic wrap and refrigerate it.
Serve the dip
Place the pita bread rounds on the cutting board and use a serrated knife to cut each round into 8 triangles.
Trim the stringy ends from the carrots. You can leave on the green tops, if you want, because they make a good handle.
Put the bowl of hummus on a large plate. Surround it with the pita triangles and baby carrots for dipping. Serves 4 to 6.
Adapted from Williams-Sonoma Fun Food, by Stephanie Rosenbaum (Simon & Schuster, 2006).
Be sure an adult is nearby to help.
Put the garlic clove on a cutting board. Place a metal spatula over the garlic clove and press down hard with the heel of your palm to loosen the papery skin. Peel off the skin and throw it away. Use a sharp knife to cut the garlic into 4 or 5 slices.
Blend the ingredients
Put the garlic, chickpeas, salt and water in a blender container. Blend for 1 minute. Turn off the blender and scrape down the sides with a rubber spatula. Replace the lid and blend again until the mixture is smooth, about 1 minute. Add the tahini, olive oil and lemon juice and blend for another minute to mix.
Scrape into a bowl
Using the rubber spatula, scrape the hummus into a serving bowl. If you are not serving it immediately, cover the bowl with plastic wrap and refrigerate it.
Serve the dip
Place the pita bread rounds on the cutting board and use a serrated knife to cut each round into 8 triangles.
Trim the stringy ends from the carrots. You can leave on the green tops, if you want, because they make a good handle.
Put the bowl of hummus on a large plate. Surround it with the pita triangles and baby carrots for dipping. Serves 4 to 6.
Adapted from Williams-Sonoma Fun Food, by Stephanie Rosenbaum (Simon & Schuster, 2006).
Rated 5 out of
5
by
AngelafromLongIsland from
Love this Recipe
I have made this recipe a few times. I was not familiar with tahini but now find it is a staple in my cabinet so I can make this dish any time I want. I found the recipe simple and it an be varied by adding different ingredients to it, more garlic, red pepper, etc. It is light and perfect for any occasion.
Date published: 2015-02-01
Rated 2 out of
5
by
Kaiulani from
My Tester Recipe
Today was my first attempt at preparing humus & sadly my unfamiliarity with Joyva Sesame Tahini (or any brand of Tahini) might have been the downfall to this recipe. The product in the can of Joyva Sesame Tahini had a of VERY hard paste on the bottom & a generous amount of oil on top. There were no directions on the can, though it looked like natural peanut butter so I tried hand mixing the oil & paste together which was VERY difficult. I ended up putting a big block of paste & some of the oil into the blender (if I try this recipe again I'll use a hand blender to mix the Tahini first). The recipe was too bland for me so I added more garlic, lemon & salt to give it more flavor.
Date published: 2012-11-18