Homemade HUMMUS
Homemade hummus is always a good idea.
Charley eats it with a spoon. Cassie scoops it up with bell peppers. I set some aside and add spicy harissa, za’atar, or red pepper flakes (or all of the above). It’s great because it is inexpensive to make, presents a healthy snack, can be added to just about anything (I use it to make creamy dressings or in lieu of mayo on sandwiches), and is pretty sustainable as far as fridge snacks go.
This hummus is delightfully creamy with a subtly fresh tang from lemon juice. I think of this hummus as a base, so I don’t add any dry spices so as to keep the ingredients as pure as possible. Then, once it’s done, all bets are off!
Homemade Hummus
1 can of chickpeas
1/2 lemon, juiced
1/2 cup tahini
2 cloves of garlic
Salt & Pepper
Extra Virgin Olive Oil
1. Drain and rinse the chickpeas, but reserve the liquid.
2. Add the chickpeas, lemon juice, tahini, and garlic to a food processor with half the liquid from the chickpeas.
3. Process on high until light and creamy. Too wet? Add some more chickpeas. Too grainy? Add some more liquid.
4. Salt to taste and process again.
5. Empty hummus into a bowl and drizzle with oil.
Eat it as is or add seasonings/toppings like red pepper flakes, cured olives, cumin, smoked paprika, or spicy harissa.
How do you like your hummus?