Hum-Ole 2 cans of garbanzo beans, one drained, the other with juice Juice of 1 large or 2 small lemons 3 peeled thumb-sized garlic cloves 2 tablespoons tahini 1 avocado 3 dashes cayenne pepper 1/3 teaspoon good salt (I used
Hum-Ole
2 cans of garbanzo beans, one drained, the other with juice
Juice of 1 large or 2 small lemons
3 peeled thumb-sized garlic cloves
2 tablespoons tahini
1 avocado
3 dashes cayenne pepper
1/3 teaspoon good salt (I used Salt Pond Hawaiian)
Parsley
Put all the ingredients in a blender, and blend. Adjust seasonings by adding more salt, cayenne and/or lemon juice. This can be used as a dip, or served over pasta. I served it cold over cold rice. Garnish with parsley sprinkled over the top. And here’s a salad dressing bonus: Don’t just rinse out your blender with the thick Hum-Ole in it. Add a little olive oil, balsamic vinegar, Braggs, and a splash of water, blend it again, adjust seasonings, and you have a nice salad dressing.
