Thursday, January 26, 2012

Classic Hummus Recipe

The hummus you buy at the market will never be as good as the hummus you make at home—so why do dat?

No-Frills Hummus Recipe

1 15oz can CHICK PEAS (Garbanzo Beans)
2 cloves GARLIC
SALT (to taste…I use about ¼ tsp)
WATER (as needed)

Drain and rinse one 15oz can of chick peas (also called Garbanzo Beans—they’re the same thing) and place in a food processor. I use canned beans because it’s easy and—to my mind—taste the same (maybe even better). Add 2 cloves of garlic or perhaps even 3 if you’re a garlic freak, but start with only 2 cloves because your friends and family will appreciate it. Add oil, tahini, lemon juice, and salt to taste. Water can be added and the amount really depends on the consistency of the hummus you’re trying to make. Start with a ¼ cup and add more water if needed. Blend ingredients until desired chunkiness or smoothness is attained.

Garnish with extra olive oil, paprika, parsley or cilantro, etc.

There’s no end to the types of hummus you can create. All manner of ingredients can be added to the basic recipe above. ROASTED RED PEPPERS make a tasty addition, especially those from a jar as they blend readily, but forego adding water since the peppers will have plenty.
Also try adding cucumber, hot peppers, cumin, dill, curry, green onions, etc.
The subtle flavor of the chick peas will pair nicely with most ingredients.

Serve hummus with warm pita bread, pita chips, crackers, or raw fruit and vegetables. It’s great in wraps and sandwiches. Hummus on a hamburger? Why not. It’s inexpensive, easy to make, delicious, and a healthy dining choice…so it’s a no-brainer, too.

Bon appétit!

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