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  1. 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