Made From Scratch: Hummus

A friend came over to watch the Packer's game yesterday (Go Pack Go!), which gave me the perfect opportunity to whip up a batch of hummus using the tahini I made last week. Hummus is a Middle Eastern dip made from chickpeas (garbanzo beans), garlic, tahini, lemon juice, salt, and olive oil. With the help of a food processor, it is a cinch to make.

I opted to go the simple route for this batch of hummus and didn't add in any extra ingredients, but there are plenty of options to take the traditional hummus flavor profile up a notch or two, such as by adding in roasted red peppers, toasted pine nuts, a handful of fresh herbs, or drizzling the top with sriracha or your favorite herb-infused oil. Pita bread wedges (fresh or toasted) are a perfect vehicle to take the dip from the bowl to your mouth, but toasted baguette slices and fresh veggies (carrots are my go-to choice) also make great hummus accompaniments as well.

Hummus (printer-friendly version)
makes about 1 1/2 cups

2 garlic cloves, peeled
1 16-ounce can chickpeas, drained and rinsed
1 teaspoon fine sea salt
3 tablespoons tahini
4 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil

1. Add the garlic cloves to the bowl of a food processor fitted with the metal blade. Process until minced.
2. Add the chickpeas, salt, tahini, and lemon juice to the food processor. Process until coarsely pureed, scraping down the sides of the bowl with a rubber spatula as needed.
3. Add in the olive oil and process until smooth.
4. Season with additional salt if necessary. Spoon the hummus into a serving bowl and drizzle with about one tablespoon of olive oil before serving. Serve alongside pita bread, toasted bread slices, or fresh veggies.

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