Calling all hummus recipes

i soak my chickpeas.. you can eat them that way to they get soft and crunchy, but you can cook them and they are beautiful after soaking.

Its amazing its how i make mine only i add a lil cumin.. i love cumin

I can't believe I almost forgot to share this one. I know it sounds strange but it is amazing with apples and carrots.

Snickerdoodle Hummus

This is amazing! It tastes and smells just like snickerdoodle cookies!

Ingredients

1 (15 oz) can Chickpeas
2 Tbsp Almond Butter (roasted & Creamy)
2 Tbsp Maple Syrup
1 Tbsp Brown Sugar
1/2 tsp Cinnamon, Ground

Directions

Drain chickpeas reserving liquid. Place chickpeas in a food processor along with almond butter, maple syrup, brown sugar, and cinnamon. Pulse for about 1 minute until all ingredients are thoroughly combined. Slowly drizzle in reserved liquid (you will not need all of it, approx. 1/3 cup) until the dip is smooth and desired consistency. Transfer to a bowl and serve with apple slices and graham crackers. Try carrots too, taste like glazed carrots. Store in the refrigerator.

Makes about 1-1/2 cups; 12 – 2 Tbsp servings.

Nutritional Info per Serving: Calories 71.8; Total Fat 2.0 g; Saturated Fat 0.2 g; Polyunsaturated Fat 0.5 g; Monounsaturated Fat 1.1 g; Cholesterol 0.0 mg; Sodium 105.7 mg; Potassium 91.7 mg; Total Carbohydrate 12.3 g; Dietary Fiber 1.7 g; Sugars 3.5 g; Protein 2.1 g

http://www.budgetbytes.com/2010/05/hummus-four-flavors/

I love all 4 of these recipes. And although it definitely takes forever and is tedious, I've found the only way to get super-creamy hummus is to peel the canned chickpeas.

Tip: sit down in front of the tv with your chickpeas and 2 empty bowls - pop the shells into one bowl and the shelled chickpeas into the other while you're watching tv. It makes it go SO MUCH FASTER.