F and I love hummus. It makes such a good snack with a celery or carrot stick and/or some crackers. Eating hummus makes you feel a little bit virtuous, too. Most stores sells pre-made hummus, and many brands are delicious. I’ve known for a while that it is not actually that difficult to make from scratch — I just never got around to doing it until F and I were talking about it last week after coming across (yet another) awesome-looking smitten kitchen recipe. She peels her chickpeas, but we decided not to do that. Also I used canned chickpeas (lazy me, I know) rather than dried ones. Despite those changes, the hummus turned out really well; it’s a fun dish because you can personalize its garlicky-ness, lemony-ness and saltiness as much or as little as you wish.
Homemade Hummus (adapted from this recipe)
- 1.75 cups (15oz/400g can) of chickpeas, rinsed
- 1/2 cup tahini (sesame seed paste)
- juice of 1 lemon
- 2 garlic cloves, chopped
- 3/4 tsp salt
- 3-4 tbsp cold water
- to taste: olive oil (for serving); any other spices you’d like — cumin and/or paprika would work well
- Blend the chickpeas in a food processor until they form a coarse meal.
- Add the tahini, lemon juice, garlic and salt; blend until smooth, drizzling in tablespoons of water as necessary to get your desire thickness.
- Rest the hummus for 30′ in the fridge, then serve with a drizzle of olive oil and your choice of veggies, crackers, and/or pita wedges.