I love hummus. I think it's a very versatile snack. And, it's easy to make.Here is my favorite recipe...
1 can chickpeas (aka. garbonzo beans)*
1/4 cup tahini (sesame seed paste)
1/4 cup lemon juice
2 cloves chopped garlic (or to taste)
2 tablespoons extra-virgin olive oil
Salt to taste
Puree the chickpeas in the blender (dump the whole can in, liquid and all). Then, blend in the other ingredients. You can add them one at a time or you can add them all at once. I've done it both ways and it always turns out fine.
One of the great things about hummus is that you can always mix it up a bit. If you want it a little thicker, don't put in all the juice from the can of chickpeas, or, don't put in all the lemon juice. Or, blend in some kalamata olives and feta cheese to thicken it up. If you don't like so much lemon, don't put in the whole 1/4 cup. Like garlic? Add more. Like it spicy? Blend in some peppers. Anything is possible with hummus. I sprinkled some cayenne pepper on the hummus in the picture.
Eat it with chips, eat it with veggies, on bread or a bagel...and enjoy!
*You can use 3/4 cup dried beans instead of canned. Obviously, you'll want to cook them first and save some of the cooking liquid to add as needed when you're blending.
This post is part of Fight Back Friday, Gluten-Free Wednesdays, Simple Lives Thursday, and Monday Mania.
Mmmmmm! I LOVE hummus. I've started boiling my chickpeas first as it helps to make the hummus creamier. At least, it seems to! Then I alternate adding the water from boiling the beans and olive oil to thin it out. Someone recently suggested adding a pinch of cumin to the mix as well. I was surprised at how much I liked it. Anyway, now I'm wanting hummus, so I'm off to make some! Ü
ReplyDeleteYes, I think boiling the chickpeas is the way to go...I've been doing this way just to save time! And, I can find organic chickpeas in a can. I used to work with a guy who made hummus daily and he would boil his chickpeas with peppers so it was SUPER spicy!
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