Friday, March 26, 2010

Homemade Hummus


Plus this

add a few more ingredients

equals...yummy homemade hummus!!!!

Oh wow...I LOVE Hummus! I have been eating it with pita chips, putting it on sandwiches, the possibilities are endless. I bought some at Trader Joe's the other day (16 oz for $3....which isn't bad). But, I got brave and decided to make my own. The result? Less expensive, creamy, delicious hummus. Also, try some other variations such as roasted garlic, roasted red pepper or spinach creative.


This recipe is free of milk, eggs, wheat, soy, peanuts, fish and shellfish (contains tree nuts due to tahini (puree of sesame seeds),

*I double this recipe so we have leftovers

3 tbsp. juice from 1-2 lemons (when doubling, I just use the juice from 2 lemons)
¼ cup water
6 tbsp. tahini, stirred well
2 tbsp. extra virgin olive oil, plus extra for drizzling
1 (15 oz.) can chickpeas, drained and rinsed
1 small garlic clove, minced or pressed through garlic press
a dash of sea salt
¼ tsp. ground cumin
1 tbsp. minced fresh cilantro or parsley (optional)


Combine lemon juice and water in a small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup.

Process remaining chickpeas, garlic, salt, and cumin in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula With machine running, add lemon juice-water mixture in steady stream through food tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through food tube, continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.

Transfer hummus to serving bowl, (sprinkle cilantro over surface if using), cover with plastic wrap and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.

Serve with pita (Stacy's Pita Chips are my favorite...they do contain wheat), tortilla chips or veggies like (celery, cucumbers, carrots, red peppers, etc)

Recipe from Cooks Illustrated, May/June 2008

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