Monday, September 19, 2016

Easy Hummus

Ok, here's a quick and easy recipe that definitely falls under the heading of "It's better when YOU make it." Oh sure it's super easy to just pick up a tub of hummus at your grocery store, but it's just so much better when you make it at home using fresh ingredients. Plus, you can adjust it to suit your own tastes. Maybe you like a little more garlic, or a little less lemon juice. You do you! For me, there is as big of a difference as when using fresh vegetables as opposed to using canned vegetables. There's really just no comparison. And it's easy! I found this recipe on a blog called Inspired Taste. It's REALLY yummy and super simple. You just keep throwing things into the food processor and it only take a few minutes. Boom. So if you are a fan of hummus but have never made it fresh, I urge you to give it a try. You may never go back to buying it!

1 (15oz) can chickpeas
1/4 cup fresh lemon juice
1/4 cup well-stirred tahini (sesame paste)
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
Salt to taste
2 to 3 tablespoons water
Dash ground paprika, for serving

 In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes. With the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency. Taste for salt and adjust as needed. Drizzle hummus with a little olive oil and dash of paprika. Serve with pita chips or veggies.

If you don't have tahini or don't like it, you can simply leave it out or use all natural unsweetened peanut butter.
This recipe makes about 1 1/2 cups of hummus. Having a party? Double it!
Store homemade hummus in an airtight container and refrigerate up to one week.

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