Thursday, July 15, 2010
So, here's the 'recipe.' You can kinda memorize it like I did. I watched the Rachel Ray episode while getting a mani and pedi at the nail salon...ha!
Lemon & Thyme Chick Pea Dip
2 15oz. cans of chick peas (garbanzo beans)
zest AND juice of one lemon
4-5 sprigs of fresh thyme
salt to taste
cayenne to taste
EVOO (extra virgin olive oil)
Combine the chick peas, lemon zest and juice, 1/8 tsp salt, a dash of cayenne, and thyme leaves (just pull them backwards off of the stem, no need to chop) in the food processor.
Blend a bit until most of the peas are processed.
Then, add the olive oil to the mixture as you continue to process it. Watch for the consistency to be much like store-bought hummus. I'm guessing I used around 1/4 cup of olive oil, but you just have to watch the texture.
Taste the mix. Add more salt and/or cayenne to your liking. Yummy, huh??
Serve with crackers, pita chips, sliced veggies or use in your favorite wrap recipe. Enjoy a less expensive, less fattening chick pea dip! I love love the lemony-thyme-y taste. I hope you do, too!