Make your own in minutes!
Carla Hall's Hummus
- 2 15 ounce cans Chickpeas (mostly drained with 1/4 liquid reserved and rinsed)
- Juice of 2 lemons
- 1/4 cup Tahini
- 1/4 cup Olive Oil
- 2 cloves Garlic (minced)
- 2 teaspoon Salt
- 1/2 teaspoon Red Pepper Flakes
- Put the chickpeas into the bowl of a food processor. Process until smooth, then add the remaining ingredients until a smooth consistency is formed and all ingredients are incorporated. It should be slightly thick so that vegetables can stand in it.
- If you are going to serve it in a pot, transfer all to parchment lined flower pots. Serve with a few varieties of fresh vegetables stuck in the dip as to look like they are growing from the pot, such as carrots.