Hummus
hummus
Some store-bought hummus are not bad but nothing like making it at home. I find that I can taste more of the tahini in the homemade version and I can always adapt it to add a bit more of this and a bit more of that to get the exact flavor I want.
Hummus is really nothing more than chickpeas/garbanzo beans, garlic, tahini (or sesame paste), olive oil, lime or lemon and whatever else you want to put in it to give it a kick such as roasted garlic, chives scallions etc.
Most hummus recipes call for raw garlic but I blanch mine in boiling water to take away any pungent flavor. To blanch just boil about an inch or two of water in a shallow pan and throw peeled garlic cloves in for about a minute before using.
You can make the hummus chunky or smooth by controlling the setting and time on your food processor or mixer.
Cucumber slices instead of crackers is a great option for serving hummus!
- ⅓ cup tahini
- ¼ cup lime or lemon juice (my recipe uses lime)
- ½ cup water
- 2-3 garlic cloves (blanch in boiling water before using as an option)
- 1 tablespoon olive oil plus extra for topping
- 2 cups cooked chick peas (if canned drain before using)
- Pinch paprika
- Salt and pepper to taste
- Place tahini, lime juice, ½ of water, garlic, olive oil, chick peas and paprika in a blender or food processor and blend until smooth
- Add rest of water as needed to achieve desired consistency
- Add salt and pepper to taste
- Drizzle with olive oil and a sprinkle of paprika or dried shallots (optional) and serve
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