Soak, then boil in veg stock til soft, 3/4 c. dried chickpeas. Drain. (Reserve stock in case you want to lighten the hummus.)
Process with 1/3 c tahini, 1 1/2 t. salt, 1/4 t. sweet paprika, juice of 1 1/2 lemons, 4 minced cloves of garlic, about 1/4" of a jalapeno, minced, 1 t. cumin, and 1T. or more sherry vinegar.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment