Every now and then, I get a craving for hummus. And, every time I do, I wonder why I didn’t crave it sooner. It makes for such a delicious, healthy snack – especially paired with some fresh whole wheat pita bread. Hopefully, I’ll have perfected a pita bread recipe in time for next week!
Out of the hundreds of hummus recipes out there, the main ingredients are consistently: chickpeas (garbanzo beans), tahini (sesame paste), lemon juice, and olive oil. Frequently, thought not consistently, featured ingredients additionally include garlic and salt. My recipe differs really only in the mix of spices I use, and some of my preparation methods.
1 can chickpeas / garbanzo beans
2 medium garlic cloves
Juice of 1/2 lemon
1/4 cup tahini
1/2 tsp salt
1/4 tsp cumin
1 tbsp olive oil
4 tbsp water
Smoked paprika (garnish)
Olive oil (garnish)
Step 1: Drain and rinse the chickpeas. Remove the skins by using your thumb, forefinger, and middle finger to pinch the peas until the skin comes off in your hand. It’s a tedious process, but very easy, and makes for a very creamy texture.
Step 2 (optional): If you would rather a more mellow garlic flavor, give your garlic cloves a quick roast or saute on a skillet.
Step 3: Add all of the ingredients into a blender or food processor, give it a good whirl, and voila! That’s all there is to it! After laying out the hummus on its plate, I like to liberally pour olive oil on top to keep it moist, and sprinkle it with chopped parsley and a dash of paprika.