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Most hummus recipes I have found don't really taste like the hummus you get in restaurants here. I think I have finally come pretty close - with the help of my wonderful Middle Eastern friends!
1 cup dry chick peas (small, not the big mexican garbanzo beans) 1 tbsp of baking soda, 1 tsp baking soda, 1/3 cup Tahini, 1 clove garlic, lemon, olive oil, salt
How To Prepare:
Rinse the chick peas until the water runs clear. Place in a pan in about 3 inches of water and add the 1 tbsp of soda. Let soak overnight. It is recommended to change the water. If you do this you will need to add more soda to the new water. I usually soak the peas at least 24 hours if not more. Rinse the chick peas and place in about 3 inches of fresh water. Add 1 tsp of soda to water and bring to boil. Lower heat and cook until the chickpeas are very soft - about 1 1/2 hours. remove from heat and allow to cool completely. Place chick peas in a food processor. Grind until smooth consistency. If the mixture is too thick use some of the liquid from cooking the peas to thin it out.. Add the Tahini, garlic glove, a dash of baking soda and lemon and salt to taste. Spread in a bowl and splash with Olive Oil. Garnish with green olives or unused cooked chick peas.
Number of Servings:
Carbs per serving - include all nutritional information if known: