Best described as a german empanada. Sub beef for turkey and you’re in business… OR maybe get some shredded beef in there… mmmmmm…. Also, maybe add some more ingredients in the filling. And spices. Lots of ways to improve this.
With dough proofing this is going to be an all day project. Meal-prep Sunday worthy.
I’m listing this under technique, as it’s really more about enabling you to make what you want with what you have, rather than a specific recipe
60 mins, maybe less
Not as easy in a blender, but turned out great! If you have extra time, “shell” beans.
Quick and easy. About 30 mins. Real crowd pleaser.
How To Make Hummus That’s Better Than Storebought
Prep time Cook time Total time
10 minutes 10 minutes
Homemade hummus is very easy to make and it tastes much better than anything you can buy at the store. If you don’t have any tahini, a paste made from sesame seeds, you can try making it yourself (see our Easy Homemade Tahini Recipe) or leave it out. A chickpea purée without it is still quite delicious. Just add more olive oil. Another option is to use a natural unsweetened creamy peanut butter in its place.
Created By: Adam and Joanne Gallagher Yield: Serves 6, Makes 1 1/2 cups
You Will Need
1 (15ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas 1/4 cup (60 ml) fresh lemon juice (1 large lemon)
1/4 cup (60 ml) wellstirred tahini, see our homemade tahini recipe
1 small garlic clove, minced
2 tablespoons (30 ml) extravirgin olive oil, plus more for serving 1/2 teaspoon ground cumin
Salt to taste
2 to 3 tablespoons (30 to 45 ml) water
Dash ground paprika, for serving
Prepare the Hummus: In the bowl of a food processor, combine the tahini and lemon juice and
process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more.
This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
Add chickpeas: Open, drain and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining
9/24/2016 Easy Hummus Recipe
chickpeas and process until thick and quite smooth; 1 to 2 minutes.
Create the Perfect Consistency: Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
Serving and Storing: Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. This recipe makes about 1 1/2 cups of hummus. Store homemade hummus in an airtight container and refrigerate up to one we
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Making for dinner tonight…
Simple enough – 30 mins.
Need Dutch Oven
All day. 4-5 hours. MORE FLAVORS. PLEASE. MORE FLAVORS.
Includes pickling of veggies
Untested – 60 mins?