I soaked the garbanzo beans for about 12 hours (overnight) and then cooked them in the slow cooker for another 4 hours on high.
Low-Fat Hummus
Ingredients:
15 ounces cooked chickpeas
(approx 3 cups)
2 garlic cloves
1/2 teaspoon tahini (or low fat PB)
1/4-1/2 cup chickpea liquid (or veggie broth)
1 tablespoon olive oil
2 garlic cloves
1/2 teaspoon tahini (or low fat PB)
1/4-1/2 cup chickpea liquid (or veggie broth)
1 tablespoon olive oil
(substitute more liquid for less
olive oil, replace with veg broth and cilantro)
1 lemon, juiced
salt
pepper
cumin
1 lemon, juiced
salt
pepper
cumin
Optional: 1/2 cup plain yogurt
Directions: Process in food processor or blender on high until smooth. Refrigerate unused portions.
I will make this again but I might have to tweak it.
Sharing this Healthy post HERE.
I've been wanting to make my own for so long! I finally bought the tahini a few days ago as it was the only thing missing!
ReplyDeleteI have never had hummus! I think I'm the only one lol. Thank you so much for joining us at last week's Let's Get Social Sunday - I'd like to invite you back again this week - the party starts at 6 am Eastern time! Jamie @ Love Bakes Good Cakes
ReplyDeleteI made hummus once but I also have to tweak the recipe. I link it needed some garlic or more lemon juice. It was good but not great.
ReplyDeleteThanks for linking this up on Serenity Saturday Link party!
ReplyDeletewe eat a lot of hummus, so I should start making my own really, and save myself some pennies
That is a really good idea, substituting some of the olive oil for veggie broth. I always get weirded out seeing how much olive oil I put in my humus. Found you on the homeacre hop.
ReplyDelete