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| Toss it in the Blender! |
One 15-ounce can chickpeas (also
called garbanzo beans) – typically in the bean aisle.
¼ cup fresh lemon juice (about 1
large lemon) – if you use pre-squeezed juice, it typically isn’t as strong so
add more to taste.
¼ cup tahini – this is in the ethnic
aisle of most large grocery stores. I found a good deal at Whole Foods but have
gotten it at Giant Eagle as well.
½ of a large garlic clove, minced
2 Tbsp olive oil
½ to 1 tsp sea salt, depending on taste
½ tsp ground cumin
2 to 3 Tbsp water
Directions
The trick for this
recipe is the order you add the
ingredients. Not kidding and I don’t know why.
- Get out your food processor.
- Add Tahini and Lemon Juice. Process for 1 minute, scrape the sides of the bowl, then process for another 30 seconds. This will “whip” the tahini.
- Add garlic, olive oil, sea salt, and cumin. Process for 30 seconds, scrape the sides of the bowl, then process for another 30 seconds.
- Open the chick peas and rinse them well in a colander under water.
- Add half the chick peas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl and add the remaining chickpeas. Process for 1-2 minutes or until smooth.
- Add water 1 Tbsp at a time and process for 30 seconds until you reach the consistency you like.
- Refrigerate.
NOTE: The longer this
sits, the better it tastes. Make it a day or two before you want it and it’s
perfect.
Additional Ingredients
This is a base recipe
and will make a tasty hummus on its own. If you like other flavors, you can
work from here. Add these ingredients during step 3. You may have to vary the
amount of water you add too.
Roasted Red Pepper: Add
½ cup roasted red peppers (You can make roasted red peppers: deseed and cute
peppers into quarters. Place in shallow baking dish with water to cover the
bottom of the pan. Sprinkle with sea salt and pepper. Bake at 450 degrees for
10-15 minutes or until soft.)
Garlic Lovers: Add 1
whole clove instead of only a ½.
