HUMMUS HOMEMADE by LeAnn Knight – Best Ever!

HUMMUS HOMEMADE by LeAnn Knight – Best Ever!

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HUMMUS HOMEMADE by LeAnn Knight – Best Ever!

EQUIPMENT: 9-inch fry pan, food processor

PREPARATION: 15 minutes – makes about 1 cup 

INGREDIENTS

  • ½ cup olive oil (reserve after cooking garlic)
  • 8 cloves garlic whole peeled
  • 1 15.5-ounce can chickpeas drained with 2 tablespoons liquid reserved
  • Juice of 1 lemon
  • 1 teaspoon kosher salt
  • 1 teaspoon cumin or to taste
  • ¼ cup 4 tablespoons creamy peanut butter
  • 1 teaspoon Crystal hot pepper sauce
  • 2 tablespoons chickpea liquid
  • 2 tablespoons olive oil you cooked the garlic

DIRECTIONS:

Sauté whole garlic cloves in olive oil over medium heat 275ᵒ 2 or 3 minutes until cooked and tender. Remove from heat and set aside to cool.

Drain chickpeas and reserve the liquid. To the food processor add chickpeas, cooked garlic, juice of 1 lemon, kosher sale, cumin, peanut butter, 2 chickpea liquid, 2 tablespoons of the olive oil you cooked the garlic in, and blend on low speed until creamy.

To serve, place in a serving bowl and top by drizzling olive oil you cooked the garlic in over the top. Serve with Pita chips.