Cooking

Homemade Hummus

Inspired by my newly minted daughter-in-law Laura, who’s vegetarian, I’ve begun exploring meatless recipes. I love hummus and found this recipe, which I modified just a bit. Break out the pitas and fresh veggies, but be forewarned … while healthy, this stuff is super addicting. 

ingredients.jpg

Ingredients

  • 1 to 2 cloves of garlic (I like garlic, so use 2)
  • ¼ cup tahini
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons of olive oil
  • One 15 ounce can of chickpeas or garbanzo beans
  • ¼ teaspoon of salt
  • ¼ teaspoon of pepper
  • ¼ teaspoon of smoked paprika

Directions

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  • Drain the beans but save the juice
  • Peel the garlic cloves. I cut the garlic cloves into just a couple of pieces and they puree just fine in the blender.
  • In a blender, add the lemon juice, olive oil, tahini, beans, garlic, seasonings and 2 tablespoons of bean juice, in this order
  • Blend on high until smooth
  • Add additional bean juice to achieve desired consistency. I add about 2 tablespoons more.

The recipe actually asks for a food processor, but I don’t have one and my blender does the trick. 

The finished product looked a little bland so I sprinkled some dried cilantro and smoked paprika on top. Until next time … Bon Appetit!