Hummus

Made some hummus last night and immediately wondered why I had been paying so much money for blended up chick peas! This was so easy and delicious, but it is not a breath mint, so your friends should all join you in enjoying it. :)

My personal notes:

1) if you don't own a Pampered Chef garlic press, get one! It's something cheap, like $12 - best money you'll ever spend.

2) I found Tahini (it's sesame seed paste) at my local Harris Teeter after some good digging around. However, there's another recipe that is tahini-free if you can't find it. I haven't tried that recipe yet, but I'm sure it's just as good.

3) I bought some jalapenos and chipotle peppers that I intend to make a spicy version later in the week; I'll report back on my findings soon!

4) I didn't make the 'well' for olive oil when putting it in a bowl; mine was plenty smooth and creamy, so I figured I'd save a few calories.

5) For aesthetic purposes only, I sprinkled a bit of paprika over it.

HUMMUS

Ingredients:

• 1 16 oz can of chickpeas or garbanzo beans
• 1/4 cup liquid from can of chickpeas
• 3-5 tablespoons lemon juice (depending on taste)
• 1 1/2 tablespoons tahini
• 2 cloves garlic, crushed
• 1/2 teaspoon salt
• 2 tablespoons olive oil

Preparation:

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.


Place in serving bowl, and create a shallow well in the center of the hummus.


Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).


Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

Variations

For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.

Storing Hummus

Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

TAHINI - FREE Hummus

Ingredients:

• 1 can garbanzo beans/chickpeas
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 1 teaspoon cumin

Preparation:

In a food processor, blend all ingredients together until smooth and creamy.


Serve immediately with pita bread, pita chips, or veggies.


Store in a airtight container for up to three days.