Light And Creamy Hummus Recipe

Light and Creamy Hummus

From unswissmiss 18 years ago

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- to make
Serves 8

I'm always trying to replicate the delicious hummus from the fabulous Middle Eastern restaurants in New York City, but I find most recipes to be too thick, grainy, and heavy. This one incorporates a non-traditional ingredient, tofu, but is the closest I've come to my ideal. Read more (Don't worry - no one will know it's in there!) See less

cheap
easy
quick
cumin
garlic
lemon
none
middle-eastern

Ingredients

How to make it

Whirl all ingredients together in a blender or food processor.
Chill before serving. Flavor develops best after a night in the refrigerator.

People Who Like This Dish 8

megses Berkeley, CA
jo_jo_ba Oshawa, CA
eclaires Chicago, IL
elisabizter Fountain Valley, CA
buffyanne02 Milwaukee, WI
unswissmiss Basel, CH
pacifickle Austin, TX
pintobean New Port Richey, FL
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" It was excellent "
jo_jo_ba ate it and said...
AWESOME! I love new uses for tofu. I add a touch of lemon zest, paprika and black pepper too.
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unswissmiss 18 years ago
I did have the sesame, but somehow it never tasted right. Maybe the jar was off - I never tried any others.
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decobabe 18 years ago
Can you not find sesame tahini? I whiz garlic in the FP, then the chickpeas, add tahini, oil, salt and enough of the chickpea water to make it creamy. Dot it with dry cure black olives, drizzle some oil on, and there's lunch.
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decobabe 18 years ago
You said tofu! And I saw it! Shame.
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The Cook

unswissmiss Basel, CH

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The Rating

Reviewed by 2 people

AWESOME! I love new uses for tofu. I add a touch of lemon zest, paprika and black pepper too.

jo_jo_ba in Oshawa loved it

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