Hummus and not-hummus
Jun. 28th, 2007 11:24 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
serenecookingI really loved our lunch today. I cooked up a big batch of garbanzos and made two dips: hummus, and what I think of as "not-hummus", a garbanzo spread I learned to make way back in my commune days. The original recipe has oil and cumin in it, I think, but I've always made it this way (recipe behind the cut, along with a pic of the whole plate, but I liked this photo best).
Garbanzo Spread
1 onion, chopped
1 bunch of parsley, chopped
1-3 cloves garlic
juice of 1 lemon
salt to taste
2 cups cooked garbanzos (or one can) (reserve some of the cooking liquid)
Cook onion in a little water until it starts to turn translucent. Remove from heat and add parsley, stirring just until the parsley wilts. In blender or food processor, pulse everything together until you get a chunky dip/spread, adding some bean liquid if necessary to make things the consistency you like.
Garbanzo Spread
1 onion, chopped
1 bunch of parsley, chopped
1-3 cloves garlic
juice of 1 lemon
salt to taste
2 cups cooked garbanzos (or one can) (reserve some of the cooking liquid)
Cook onion in a little water until it starts to turn translucent. Remove from heat and add parsley, stirring just until the parsley wilts. In blender or food processor, pulse everything together until you get a chunky dip/spread, adding some bean liquid if necessary to make things the consistency you like.