I love hummus. The first time I had hummus I was in college and went to a classmate’s engagement party – I couldn’t stop eating it. My daughters loved the hummus and shredded carrot roll-ups I made them for school lunches. Before I had a food processor, I’d make the hummus in a blender and then spend more time scraping it out than I did making it. Hummus is still a staple in our refrigerator and a go-to snack. It’s garlicky deliciousness is perfect for carrot or pita dipping.
I must admit I’ve been lazy lately and have been buying it at the market instead of making it myself like I used to do. I’ve heard of some new recipes for “super smooth” hummus where the skins are peeled from the chickpeas – NO thanks! Imagine peeling each and every chickpea? Unless there’s some divine angelic choir experience from it, I don’t have time to peel them. I prefer simple, fresh goodness when it comes to hummus. So grab your food processor (or blender) and get going. You’ll make enough for a party.
Makes 3 cups
- 2 – 15oz. cans of organic chick peas, drained with the liquid reserved
- 1C of tahini, with some of the oil from the jar
- ¼C EVOO
- 4 peeled garlic cloves, cut in half
- the juice from 2 lemons
- 1½ t salt
- ½t cumin
- 2-3 shakes of cayenne pepper
Directions: Drain and rinse your chickpeas, reserving the liquid to add later. Pour the chickpeas, tahini, garlic, lemon juice, salt, cumin, and cayenne pepper in the bowl of a large food processor and process until smooth, about 5 minutes. You may have to scrape down the side to get it to mix. With the motor running, slowly drizzle the EVOO into the bowl. Add the liquid from the chickpeas, one tablespoon at a time until you get the desired consistency. Serve with pita chips or vegetables.