What I love about hummus is how much flavor it delivers for the amount of work it takes to put together. This has to be one of the easiest snacks to make at home and yet, I ALWAYS used to buy it, instead of making it. While cleaning up my pantry this January, I noticed how many cans of chickpeas I had stockpiled. When life gives you chickpeas, right?
I’ve seen a variety of hummus recipes that veer off down one path or another, adding in things like roasted red bell peppers, black beans, jalapeños, even peanut butter. The recipe I used was pretty straightforward. It came from a cookbook I tend to turn to when I want a lighter meal: The Essential Mediterranean Cookbook.
This recipe calls for the following:
1 cup dried chickpeas (I used canned)
2 tablespoons tahini
4 cloves garlic
2 teaspoons ground cumin
1/3 cup lemon juice
3 tablespoons olive oil
large pinch cayenne pepper
extra lemon juice, optional
extra virgin olive oil, to garnish
paprika, to garnish
chopped flat leaf parsley, to garnish
Combine all ingredients in the food processor, annnnnd… hummus!
I drizzled loads of extra virgin olive oil and paprika on mine, and baked whole wheat pita bread in the oven at 200 degrees until crispy. It was such a great snack/light lunch! And, like making tapenade, it’s way cheaper to make with the ingredients you probably already have in your pantry (except tahini- I never seem to have that handy) than it is to buy a little container from the market.
Happy hummus-making, my friends. And happy Friday!