Hummus W/A Tomato Twissis Twist (My Invention) - Zwt-8 (India)

• 2 (14 ounce) cans chickpeas (Pre-cooked, liquid drained & reserved)
• 2 tablespoons tahini (May use peanut butter)
• 2 garlic cloves, smashed (I always use 3-4 - Love garlic!)
• 12 teaspoon lemon pepper
• 1 teaspoon salt (This can be omitted or reduced for the salt-restricted)
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 12 cup red pesto sauce (More or less as desired)

1. Drain & reserve the liquid from the canned chickpeas & rinse thoroughly.
2. Allow to drain again of any excess water.
3. Combine all ingredients in a food-proc, whiz to a thick paste & add reserved chickpea liquid to achieve desired consistency.
4. Taste & adjust to suit preferences.
5. Done!
6. NOTE #1 - I use my hand-held stick blender for this recipe w/a very lrg wide-mouth glass jar (screw-on lid).
7. I add 1 can of the drained & rinsed chickpeas to the jar w/the rest of the ingredients & whiz til fully combined.
8. Then I add the 2nd can of chickpeas as a final step.
9. Ck to be sure all chickpeas have been macerated.
10. Most popular w/guests & family has been to serve this w/olive oil & garlic-flavored pita bread triangles crisped in the oven.
11. I also sprinkle a bit of dried parsley on them for color & I always make the hummus & pita crisps at least a dy ahead of intent to serve.
12. NOTE #2 - You can vary the flavor twist by also using dry taco seasoning mix in an amt to suit your taste preferences.

chickpeas, tahini, garlic, lemon pepper, salt, lemon juice, olive oil, red pesto sauce

Taken from www.food.com/recipe/hummus-w-a-tomato-twissis-twist-my-invention-zwt-8-india-483527 (may not work)