Two weeks ago, an old friend of mine visited Philly and I finally coaxed him into writing down his hummus recipe. Since the first time watching him make hummus from memory, I had always wanted to try my hand at it. Finally I had the chance, and above is the result. Hummus is surprisingly easy to make! I like to make mine with lots of lemon and garlic.
WHAT YOU NEED & WHAT TO DO:
- Canned chickpeas
- 2 or 3 generous tablespoons of Tahini per can of chickpeas
- 1 clove of garlic, minced, per can of chickpeas
- squeezed lemon juice from half of a fresh lemon
- 2 tbsp of olive oil
- salt to taste
- cumin to taste (optional)
Blend chickpeas in a mixer. The chickpeas have to be thoroughly cooked or if they are canned, soaked in hot water so the skins come off. Add tahini and blend the rest of the ingredients. Drizzle a little more olive oil on top. I also like to sprinkle a little dill weed or paprika. Refrigerate hummus and keep for up to 3 days. Some serving suggestions include pita bread or pita chips. This time I chose to serve mine with Trader Joe's Flaxseed Veggie Chips. If you are a garlic lover, these chips are for you! :)
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