Hummus with a Twist

 my book photo 004.jpg  My version of this versatile spread/dip has been a big hit at book-signings. The fresh rosemary makes the flavors really come alive. Try it on veggie burgers, crackers, wraps, chappatis, as a dip with crudite…the list goes on.    HUMMUS WITH A TWIST If you dislike recipes for hummus that use the liquid from canned chickpeas or black beans as an ingredient (yuck!) you will love this tasty version of the trendy spread/dip.  Makes approx. 2 cups.1 ½ C. canned or pre-cooked chickpeas (rinsed and drained)
4 T. lemon juice
4 cloves of garlic, minced
1 T. light soy sauce
1-2 T. light olive oil
½ C. tahini
1-1 1/2  teas. cumin seeds (to taste)
1 T. chopped fresh rosemary (use 1 teas. dried, in a pinch)

¼- ½  teas. cayenne pepper, to taste (opt. if you like it hot)
1 teas. Mrs. Dash Original Blend OR Spike Seasoning Blend

Blend all ingredients in a food processor until smooth but still a bit grainy. Adjust seasonings if required. Add a bit more olive oil if needed.
Reprinted from: Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way








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