I have grown to love hummus over the past few years. I haven’t found a store-bought hummus that I really love and only a handful from restaurants that I will order again and again. What’s the next step? Make it yourself!
This turned out to be really good. I felt something was missing, but I had someone at work try it and she said it was perfect. I think I jumped the gun by eating it right out of the blender instead of chilling it as the directions state. It tasted much better the next day. Definitely taste as you go before you add extra tahini, lemon juice, and garlic (I added extra of all 3). I will be making more of this since it is a dish high in protein and fills me up (plus I couldn’t find a small amount of tahini so I have plenty to use up). I like to eat it with pita chips, celery, or carrot sticks.
Classic Hummus
Adapted from Good Things Catered
Ingredients:
1 15-oz can no salt added chick peas
1-2 large cloves garlic
2 Tbsp. extra virgin olive oil
2 tsp+ tahini (sesame paste)
juice of 1 lemon
1/4 tsp salt
Directions:
1. Drain water from the can of chick peas into a small bowl and reserve.
2. In a food processor or blender, mix together the chick peas with the remaining ingredients, being careful to add the second half of lemon juice and tahini slowly, stopping to taste. Slowly add some of the reserved liquid from beans and a bit of water for correct consistency, until a smooth, slightly fluid paste is formed (about 1-2 minutes). Refrigerate for at least 30 minutes before serving, allowing the flavors to marry.
3. Serve topped with a drizzle of olive oil along side your favorite dipping items.
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