Amelia and I have experimented with several hummus recipes and I think this one is a winner. Smooth, creamy, not too much bite from the garlic for tiny taste buds. It takes a little forethought to roast the garlic, but if you roast a couple heads and you will have roasted garlic on stashed away in your fridge for when the moment strikes. (Just pack into a jar, cover with olive oil, cap it, and fridge it.) Plus the smell of roasting garlic will trick your family or neighbors into thinking you are a true “gourmet”.
Why homemake your hummus when you can find this ubiquitous Middle Eastern spread in even gas station convenience stores? Most pre-made tubs have preservatives and other nasties. Fresh, homemade hummus is so easy to make, I’ll show you how. Plus, it tastes better, is frugal, and you know exactly what is going into it.
Adapted from “The Kitchn.com – Home Hacks”
- 1 15-oz can of chickpeas, drained (I prefer Goya Brand)
- 1/2 of a fresh lemon, juiced
- 2small clove of roasted garlic
- 2 tbsp. olive oil
- 3 tbsp. tahini. Note: if you don’t want to buy premade tahini, here is an easy tutorial on how to make your own tahini.
- 1/2 teaspoon salt
- 1/2 teaspoon finely ground black pepper
A food processor or blender
- Combine all ingredients.
- Blend until smooth. If it is a little dry, stream in a little more lemon juice or olive oil, a teaspoon at a time, until you have the desired consistency. I like it smooooth…
- Taste it
- Add more salt and pepper or lemon juice to taste.
Other Hummus Variations:
- Add 1 tbsp of pesto (omit the garlic and olive oil if needed)
- Blend in 1 cup of roasted vegetables such as eggplant, broccoli, zucchini, bell peppers, and garlic for a roasted vegetable hummus.
- For olive hummus, fold in 3/4 cup of chopped green or black olives.
- Try adding some lightly toasted walnuts or pine nuts in place of the tahini.
- Spinach is a healthy addition
- Use you imagination!!!
What varations do you make or love?