Saturday, March 19, 2011
Hummus. I love it. I have been craving some more ever since Lebanese Night with my family, so I decided to make some! It is so yummy with some fresh hot pita! Throw is some kalamata olives… YUM! I could eat it as a meal! Speaking of meals: I like to take a pita, spread some hummus in it, throw in some left over grilled chicken, some olives, and feta, lettuce, and a dash of balsamic - BAM! A killer lunch!
Please keep in mind that you can adjust all the ingredients to your own personal taste! If you like it more tangy – add more lemon, more nutty – add more tahini, more garlicky… well you know what to do! This is how I like my hummus!
Yield: About 3 cups
Prep Time: 5 minutes
Total Time: 10-20 minutes
1 15.5 oz cans of chickpeas, undrained
1 15.5 ounce can chickpeas, drained (but reserving the liquid)
1 1/2-2 lemons, juiced
1 teaspoon salt
2 tablespoons Tahini (be sure to stir it before you use it)
2-3 cloves garlic, grated
1/3 cup olive oil
Add both cans of chickpeas and remaining 5 ingredients to food processor (or high powered blender like a Blendtec or Vitamix), and pulse until combined. Turn on completely and allow to puree until nice and smooth (adding in a tablespoon or 2 at a time of the reserved liquid to get the desired consistency - I typically add about 1/4-1/2 cup knowing that the hummus thickens up as it sits in the refrigerator).
NOTE: if using a food processor it takes about 8-10 minutes, scraping the sides down every 3 minutes or so (which may seem long but the longer it runs, the less "grainy" the hummus becomes. If using a Blendtec or Vitamix it only takes a couple of minutes to obtain the creamy/smooth consistency.
Spread hummus into serving dish and garnish with a drizzle of olive oil and some dried (or fresh) Parsley (or some ground sumac). Serve with fresh pita (warmed up), Pita chips, or Fresh Vegetables (Carrots, Celery & Cucumber).