Classic Hummus
INGREDIENTS
- 3 tablespoons juice from 1 to 2 lemons
- 1/4 cup water
- 6 tablespoons tahini, stirred well
- 1 (14-ounce) can chickpeas, drained and rinsed
- 1 small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)
- 1/2 teaspoon table salt
- olive oil (optional)
DIRECTIONS
- Process chickpeas, garlic, salt in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice and water in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add tahini in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed. (I use my vitamin and add the liquid and seasonings first, then the chickpeas and tahini).
- It does taste better if you let the flavors meld together, at least 30 minutes. We store in the fridge and it's usually gone quick but can last 5-7 days. Can drizzle with olive oil when serving, if desired.
Notes:
Jordan loves hummus and we eat a lot of it around here. It's so much cheaper to make it than to buy it! EmmaMae is following in dad's footsteps and literally eats it by the spoonful! It's a nice healthy snack option and adds some nice filling protein as well. I usually keep it simple but check out Mel's post below for yummy variations.
Adapted only slightly from: (pic cred, too): http://www.melskitchencafe.com/classic-hummus-three-ways-sugar-rush-reinvented-2/
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