hummus

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

• 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

Preparation:

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 parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

Variations

For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.

Storing Hummus

Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

User Reviews

 4 out of 5

Making Hummus, Member SteveRockwood

It turns out that tahini is just sesame seeds and olive oil. So I placed some seeds (1/8 cup) on a baking sheet and baked at 350, flipping often with a spatula so they didn't burn, about 5 minutes. I let the seeds cool and then tossed them into the food processor with olive oil. It makes about 4-5 tablespoons so I scraped the paste out and returned 1.5 tablespoons back followed by the chick peas etc. Used a little less lemon juice (4 tablespoons). I ran the food processor for the full 5 minutes for the first batch and only 2 minutes for the second. If you want silky smooth then go for the full 5. I tested the hummus on boiled eggs split in two and topped with a good dollip of hummus, finished with cracked pepper. Simple to make and tastes great.

WITHOUT TAHINI

• 1 can garbanzo beans/chickpeas
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 1 teaspoon cumin

Preparation:

In a food processor, blend all ingredients together until smooth and creamy.

Serve immediately with pita bread, pita chips, or veggies.

Store in a airtight container for up to three days.