|Hummus Appetizers before Sunday Dinner.|
Here's the scoop.
Hummus with CapersProcess in food processor till smooth, then process for a while longer. Then process a little longer. Then process a little longer . . . .
1 can (15 oz) drained chickpeas, or 1 1/2 cups home-cooked chickpeas
2 T Lemon juice
1/2 tsp salt
1/3 tsp Paprika
1 ½ tsp fresh garlic
2 to 4 Tablespoons tahini (the more the richer/thicker)*
½ cup Oil Substitute (1/2 cup water, 1 tsp tapioca, bring to a boil in microwave, stirring every 30 seconds, or on stove top, stirring constantly)**
Then, add and pulse briefly in the food processor:
1 1/2 T Caper buds with some brine *
Taste, and adjust flavors as needed.
Chill and serve.
Freezes well. You can make small containers to add to lunchboxes & store them in the freezer, or larger containers of hummus to have on hand for home use.
**Edited to add: If you prefer, instead of oil substitute you can use 2 teaspoons of Olive Oil, and add additional water while blending/processing to make hummus your desired consistency. This still keeps oil usage minimal, and might be more convenient in some situations.
|Split, homemade Naan or Pita, toasted and filled with Hummus and Tomatoes is a |
lovely lunch or late evening snack.
|Put everything but Capers in the food processor and process, process, process.|
|Add Capers and pulse briefly.|
|Oil Substitute - 1 teaspoon tapioca starch boiled with 1/2 cup water.|