Jeannie’s Famous Hummus

June 20, 2008 by

3 cups cooked chickpeas
¼ cup olive oil
¼ cup lemon juice
¼ cup fresh mint
¼ cup fresh parsley
¼ cup tahini (or ground up sesame seeds in your mortar and pestle)
3 tbsp soya sauce
½ small onion
3 garlic cloves
2 tsp cumin powder
2 tsp ground coriander
3 tsp sweet chilli sauce
water to thin as necessary (approx ¼ cup)

Place all ingredients except the water into the food processor. Whizz until smooth. Add the water to thin. Serve chilled or at room temperature. Keep covered in the fridge for a few days or freeze.

  • 1 cup of dried chickpeas equals a 3 cups of cooked.
  • Soak dried chickpeas in plenty of water overnight. Rinse, add fresh water and then boil for 40 minutes. Alternately use 2 tins of chickpeas.
  • Recipe can be doubled and frozen for later use
  • If you have some love handles or a fat ass to lose then this is great. 1/2 cup of this hummus is equal to 1 point on the Weight Watchers program

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