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I discovered hummus a few years back when the hubby and I ate at a Turkish place. I was hooked! I would order it whenever I could at whatever eatery we were ate. Then I discovered just how easy it is to make.
Recipe adapted from Gourmet Magazine
Ingredients
- 2 garlic cloves
- 1/2 teaspoon salt
- 1 (16 oz) can of chickpeas - drained and rinsed
- 1/3 cup of tahini
- 1 lemon
- 1/4 cup olive oil
- 1/4 cup water
Directions
Throw the garlic into the food processor and chop until fine. Add the salt, chickpeas, tahini, olive oil, water, and juice from half the lime to the food processor. Puree the mixture.. Add more olive oil and water if the mixture is not smooth and creamy. Once the hummus is smooth, taste to see if more lemon juice or salt is needed.
I serve this up with tortilla chips and the bowl is always licked clean by the end of the night. You can also try serving it with toasted pita slices, turning it into a veggie dip, or spreading it on a wrap with chicken, lettuce, carrot, and onion. You can add whatever you'd like to come up with limitless variations. Throw in some roasted peppers to spice it up. Try sun-dried tomatoes for an Italian twist. Fresh herbs give it a summer flair. Whatever you like!
Note: The tahini is not required. I've made the hummus without it and it is still yummy. But if you can find tahini, add it. It does add some interest. I find it in the supermarket next to the olives.
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