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Hummus
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Description
A tasty, garlicky, and easy dip from the Middle East. Great for a party or a snack. Adapted from the Vegetarian Mother and Baby Cookbook.
Ingredients
- 2 cans Chickpeas (16 Oz.)
- 6 cloves Garlic
- 4 Tablespoons Tahini (sesame Paste)
- 2 Tablespoons Olive Oil (use The Best You Have)
- 4 Tablespoons Lemon Juice (if Using A Fresh Lemon, 1 Should Be Enough)
- 3 pinches Salt
- 3 pinches Pepper
Preparation
Drain the chickpeas, and be sure to save the liquid. Put the chickpeas, garlic, tahini, olive oil, 2 tablespoons lemon juice, and 4 tablespoons of the chickpea liquid into a food processor or blender and process until smooth.
Add more lemon juice and more chickpea liquid if it’s too thick. Check seasonings and adjust as needed.
Serve with pita bread, baguette, crackers or fresh cut veggies (I love it with baby carrots). For a Middle Eastern touch, drizzle the hummus with additional olive oil.
Yield: As commenters have said, this recipe makes a LOT (leaving it at 2 servings was a mistake). It can be halved easily, as well as adapted by changing levels of garlic, tahini, and lemon juice to suit your own taste.
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3 Comments
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Sweet Tooth on 10.10.2009
This is WAY more than two servings!
KaraInOz on 10.9.2009
I also halved the recipe, and ended up using a lot more lemon juice and added water. It’s tough to make in a blender, but well worth it – delicious hummus!
tulipsmom on 10.8.2009
Two cans of chickpeas make way more that our small family can eat before it dries out. I suggest you start with one can, use half the amount of garlic (3 cloves) and increase the tahini. I use a half cup of tahini for one can of chickpeas do this to your taste, same with the lemon juice. This recipe makes wonderful fluffy hummus — SOOO much better than the stuff you buy in the store!