Sunday, August 21, 2011
lay out grapes in a single layer on a cookie sheet of plate. place in the freezer for 1 hour.
for the cooler put them in a zip lock back. keep in the ice.
Hummus and chips.
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with paprika (optional).
place in an air tight container, keep cold in the ice. until ready to eat.
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