As I was sorting through the few foods that I managed to keep in my possession during my recent move, I noticed a can of tahini (sesame butter) that was in desperate need of use. Whenever I think tahini, I automatically think hummus. Now that I have a food processor in my midst the making of hummus is easy again.
I know, there are millions of hummus recipes out there. When it comes to making hummus for me, however, I want it quick. I don't want any long-term chickpea soaking that some recipes require. Also, I feel that hummus is trial and error depending on your personal taste. For me, I want the acerbity of the lemon and the acridness of the garlic to jump out at me right away, only to be followed with a hint of nuttiness provided by the tahini. The chickpeas are simply a vector for these flavor agents. My own personal additions that you don't see in every recipe are cumin, which adds a lemony smokiness, and paprika, which has a subtle smokiness but mainly acts as a food color to turn the hummus from plain beige to a light peachy color (lovely).
1 15-oz can chickpeas, drained (or 1 1/2 cups cooked chickpeas)
3 cloves garlic, coarsely chopped
1 tbsp tahini (sesame butter)
1 1/2 tbsp extra virgin olive oil
1 lg lemon, juiced (about 3-4 tbsp)
1 tsp ground cumin
1/2 tsp paprika
freshly ground black pepper
1. In a food processor, combine all ingredients.
2. Start by pulsing, and when the ingredients have come together, let the food processor whirl for a few minutes to remove any clumps.
3. Place the hummus in a sealed container. It tastes best if it's had a night in the fridge. Serve with soft or toasted pita and crudites (bell peppers are my favorite, but carrots, celery, cauliflower, and broccoli are nice too).
Servings per recipe: 8
Fat: 4.4 g
Saturated fat: 0.6 g
Cholesterol: 0 mg
Sodium: 80 mg
Carbohydrates: 9.2 g
Fiber: 2.5 g
Sugar: 1.6 g
Protein: 2.9 g
Labels: appetizer, chickpeas, dip, lemon, sesame, snack, vegan, vegetarian