Wednesday, April 17, 2013

Hummus, Please!

We love hummus!
We buy used to buy a lot of hummus.
Not long ago, I had the thought, "Self, you can make this."
But then I didn't do anything about it.
Until recently!
While killing time at the grocery store, I decided I'd buy the ingredients to make hummus.
I didn't really know what it took; except for two ingredients:
  • Chickpeas
  • Hummus
That's all I knew.
Actually, I didn't even really know what Tahini paste was!  I just knew I needed it for hummus!
But I figured I could find a recipe or two to help me make those two things taste pretty good!
Here's the recipe that the Mr. found for me.
Not knowing exactly if we'd like it or not, we started with a real simple recipe.
I've just make our 4th batch of hummus in two weeks!
I think we like it!
Not only that, it is significantly cheaper than buying the premade hummus.
Not only that, you can control the amount of spice, salt, and other ingredients to your taste!
This is wonderful!  It's very strong on the garlic;  I always have a piece of gum with me so that I don't knock anybody over after lunch!  If you're not a fan of garlic, either reduce the amount or remove it completely from the recipe.
(For those of you who are like me and you're not sure what Tahini paste is; it is ground up sesame seeds.  It is extremely similar to peanut butter.  It is nutty in flavor, it has similar color, consistency and smell to peanut butter.)
1 can chickpeas, drained, but reserving liquid
2 TBSP Tahini paste
3 TBSP lemon juice
2-3 TBSP liquid from drained beans (this amount depends on your desired consistency)
2 cloves garlic
1-2 tsp. ground pepper
1/2 tsp. salt
In a food processor, add the chickpeas, tahini paste, lemon juice, garlic, salt and pepper.  Begin pureeing the hummus, adding the reserved liquid, one tablespoon at a time, to the desired consistency.
Puree until the mixture is thoroughly blended and has the consistency of peanut butter.
Scrape the dip into a bowl and cover and refrigerate.
Enjoy on veggies, crackers, or on wraps.

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