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{hummus}

03.20.12

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Hummus is one of those things that I could eat my body weight in.  Once I start, I have the hardest time stopping.  We’ve been eating a lot of burritos these days and I was wanting to mix it up a bit.  That’s when I remembered a couple months back when my friend Sarah was visiting and she made me hummus.  It was glorious!  She even left me some ingredients so I could make it again!  Hummus is fun because you can change it each time you make it to create a unique hummus that dazzles the taste buds each time.  Here’s what I did this time:

Hummus

makes about 3 cups

What you need:

below are the basic ingredients you will need when making hummus

2 garlic cloves, mashed and then minced
2 15-oz cans of garbanzo beans {chickpeas}, drained and rinsed
2/3 cup of tahini {roasted, not raw}
1/3 cup freshly squeezed lemon juice
1/4 cup olive oil
1/2 teaspoon of salt

below are some ideas of other ingredients you could use- these are what I added

paprika
chili pepper
red chili pepper flakes
cumin
pine nuts {toasted)} and parsley {chopped)}for garnish

You could add mint, basil, yogurt, actual peppers… anything that you think might be a good combination.

I didn’t measure when I added the above spices.  I probably ended up using a Tablespoon of each ingredient, except for the red chili pepper flakes- maybe a teaspoon.  I just added a bit, blended it together, took a taste, and added more until I got the desired flavor.

What you do:

In a food processor {or blender}, combine the garlic, garbanzo beans, tahini, lemon juice, olive oil, and any other desired ingredients. Process until smooth.  You may need to add some more oil, lemon juice, or water if mixture is too thick.  Add salt, starting at a half a teaspoon, to taste.  Add more of any ingredient to taste.

Spoon into serving dish and sprinkle with toasted pine nuts and chopped parsley.

Serve with crackers, pita bread, tortillas, or raw vegetables such as carrots or celery. You can cut the pita bread or tortillas into thin triangles, brush with olive oil and toast for 10 minutes in a 400°F oven to make pita/tortilla chips to dip in the hummus.

 

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