To call this a recipe is almost a crime – there isn’t any real cooking involved, and it’s so easy our dog could do it if she had opposable thumbs. But, surprisingly few people actually know how to make hummus so we thought we’d share the recipe we use. We make this once or twice a week, we consume it with baby carrots, sliced raw zucchini and all sorts of other veggies.
It’s a wonderful snack, and often is the one thing we grab when we walk in the door after a long day at the office.
The history and debate behind Hummus is worth a read.
1 16 or 19 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste we use half a lemon)
3- 4 tablespoons tahini (can be left out but is the best part!)
1- 2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Do what we do – toss the entire thing in the blender and go!
Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well, add some whole pine nuts and sprinkle with paprika … because it looks pretty.
That is it!