I just finished a second-making of a hummus recipe I developed. I haven't been able to have anyone taste the second round, but I didn't end up making many changes from the originally written recipe. I am ready to unveil it and have you try it!
This hummus is good at room temperature or chilled. The amounts given give it a nice, smooth kick; reduce or increase garlic and pepper according to taste as it is a garlicky hummus.
1 can garbanzo or chick peas, drained
2 gloves garlic, crushed or pressed
3/4 t salt
1/2 t black pepper
1/8 t paprika, scant
1/8 t red pepper flakes
1/3 generous cup low-fat mayonnaise
2 T white balsamic or regular balsamic vinegar
3 T lemon juice
3 T tahini paste
small handful fresh parsley or cilantro
Combine all ingredients in food processor, except the greens, and process until smooth. Add greens and process until combined. Serve with crackers, pita chips, or on toasted bread. Makes about 2 cups.
Additional tip: If you dislike the taste of raw garlic, boil the unpeeled cloves for one minute. Once cooled, peel and put through garlic press. Pressing garlic will avoid potential chunks left over after processing.