Hummus

 

I’ve Never tasted this flavor in my lives before,It make me feel so much energy inside out, really.I can easily understand that Angela would say this is her favorite hummus.

Because I can’t help but to dick some of them into my stomach.

Hahaha.

Hummus
Adapted from Angela Liddon

Pre time: 10 mins
Cook time: 0 min

Ingredients (2 cups)

1 cups cooked chickpeas, liquid reserved and set aside

1 tsp kosher salt, or to taste

2 garlic cloves

1/3 Cup tahini

7-8 tbsp freshly squeezed lemon juice

2 Tbsp reserved chickpea liquid (or water)

Olive oil, for drizzling

Paprika, for garnish

Instructions

Place all ingredients into a food processor (except the salt) and process until the hummus is coarsely pureed.

Now add in salt graually, stopping to taste as you go. I find the salt preference of hummus varies a lot by the person, so be sure to adjust it to your needs. Also, if you use unsalted chickpeas, you may need more salt.

Scoop into a bowl and drizzle with a good quality olive oil and garnish with paprika. Makes about 2 cups and lasts for about 4-5 days in the fridge in a sealed container...but it rarely lasts that long...bahaha!
將所有的材料除了鹽巴都放進食物攪拌機中, 攪拌直到質地滑順現在慢慢的加進鹽巴, 邊嚐嚐看夠不夠味, 我發現每個人對於鷹嘴泥的鹹度的喜好都不同, 所以盡可能調到你最喜歡的味道, 還有, 如果你用的是無鹽的鷹嘴豆, 鹽巴的分量需要更多. 湯勺挖出來後, 淋上一點橄欖油, 灑上紅椒粉裝飾. 裝進2個密封罐中,冷藏 可以放個4到5天, 但是很少放到哪麼久啦~~~