I’ve been meaning to make hummus for quite some time. I sought out tahini at the local Home Economist over a month ago and have had a can of chickpeas waiting patiently in the pantry for even longer. It was so simple I can’t believe I have never made hummus before!
I had the urge to go crazy with flavors such as curry, cilantro, honey, and cayenne…but with Brad’s advice, I stuck to your typical garlic hummus since it was my first time and all.
1/2 the liquid from the chickpeas
2 Tbsp. tahini
3 Tbsp. lemon juice
5 small garlic cloves (minced)
1/2 tsp. salt
2 tsp. olive oil
Separate liquid into a container from the chickpeas.
Add all ingredients to the food processor.
Eye-balled half of the amount as I poured it into the food processor.
Next, I scraped the contents into a plastic container for storage.
Then I pureed all the ingredients.
The recipes I referred to for my hummus all used much more olive oil. I thought I would start out with less, then add more later if I missed the additional oil. I don’t miss it at all! I love olive oil, but it’s nice to be able to cut back on something without really changing the flavor/texture of the product.
All in all, this was definitely a success. I’ve been finding a way to have some every day. Today was a spinach, goat cheddar, and hummus sandwich. I can’t wait to try interesting varieties of this recipe. 🙂