Dilly Hummus

"I came up with this concoction after reviewing several hummus recipes on zaar. They all seem to have the same basic components. I took "Ameera's " advise and peeled the skins off the garbanzos first. I was surprised to find that they came off rather easily. The result was CREAMY! This may seem tedious and time consuming but I suggest that you do this as the results are WONDERFUL and you won't be sorry. No more gritty-like hummus for me!"
 
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Ready In:
20mins
Ingredients:
9
Yields:
2 cups
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ingredients

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directions

  • Drain garbanzos, reserving liquid.
  • Peel the hulls off the beans by gently pinching each one until the skins slide off. With a little practice, you can do several at a time. Also try rinsing the beans under water first for easier peeling.
  • Place the beans into a food processor. Add the tahini, lemon juice, garlic, and about 1/4 cup of reserved bean liquid to start. Blend well for several minutes. Add cumin, dill weed, parsley, salt, and pepper. Blend a minute or two longer. Add additional liquid or lemon juice if necessary. Add additonal garlic to taste if desired.
  • Chill for several hours or overnight. Serve with pita wedges or tortilla chips.

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