Sunday, February 7, 2010
I've been making hummus since college and have loved converting non-hummus lovers to hummus obsessed hounds. I think the difference in making your own at home and purchasing a container full is the acidic aftertaste of most store bought hummus. So why not try making your own at home...
My Hummus Recipe
- 1 can of organic(if possible) no salt added chickpeas(drained)
- 1-2 tablespoons of tahini(sesame paste)
- 1-3 tablespoons of extra virgin olive oil
- 1-2 garlic cloves minced
- salt and pepper to taste
Other add ins:
- 1/2 cup of parsley chopped
- 1-2 tablespoons of lemon juice
- 1 roasted red pepper
- 1/2 can of pureed pumpkin
- 1/2 cup of kalamata olives
After you have drained the chickpeas place in a food processor. If you do not have a food processor, place the beans on a plate and smush all the chickpeas with a fork. Then add the tahini, garlic, salt and pepper. If you have a food processor- mash for 15-20 seconds. If not, mix the ingredients with the smushed chickpeas. Add in 'add-ins' now and mix or process. Next, add the olive oil slowly to either the processor or the bowl until the hummus is a consistency that you like of your hummus. I usually process for another 20-30 seconds. Serve immediately or store in the fridge. I personally like my hummus more at room temperature and not just from the fridge. Serve with veggies or Mary's Gone crackers.
Posted by Meg at 5:19 PM