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Monday, February 15, 2016

Lime and Black Pepper Hummus

2 cups (1 19 oz tin) chick peas, drained and rinsed
1/3 cup oil (I like to use half sesame oil and half olive oil)
3 tablespoons lime juice
¼ teaspoon black pepper

Purée ingredients in a blender. Transfer to serving container and sprinkle more black pepper on top. It’s better if it sits in the fridge for a few hours before use. Serve with crackers or tortilla chips.

The first time I made this, I used my Magic Bullet, a half batch at a time. The result wasn’t bad but there were a couple of whole chick peas. So next time I hauled out the big blender, but the result was much coarser in texture. If you have more than one blender, you might like to experiment to find the texture you like. I’m thinking next time I’ll use the big blender first, then finish in the Magic Bullet.