If you enjoy hummus and usually buy store-bought, try this simple recipe. While store-bought is just fine if you make sure to check the ingredients ( many have unhealthy oils, additives & preservatives) homemade is fun, easy and usually much better. There are many more complicated recipes that might yield a more complex flavor or texture, this simple recipe is really just terrific. Hummus can be used as a dip, a spread or even a side dish. It can be substituted for tomato sauce on a pizza or used instead of mayo or sour cream. It’s full of fiber, protein & calcium. It is made with sesame seed butter (called tahini) which contains a fair amount of monounsaturated fats ( the good fats). Both chickpeas and tahini are also excellent sources of iron.
Recipe:
1 (15-ounce) canned chickpeas (rinsed) or 1 1/2 cups cooked chickpeas
1/4 cup fresh lemon juice (1 large lemon)
1/4 cup well-stirred tahini
1 small garlic clove, minced, if desired add more to your taste!
2 tablespoons extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
Salt to taste
2 to 3 tablespoons of water
Dash ground paprika
-In the bowl of a food processor, combine the tahini and lemon juice for 1 minute, scrape the sides and process for 30 seconds
-Add in the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt Process for 30 seconds, scrape the sides, then process another 30 seconds. Add the rinsed chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides & bottom of the bowl, add remaining chickpeas, process until smooth; 1 to 2 mins. If too thick, add a few tablespoons of water and mix.
-Add salt to taste. Serve hummus with a drizzle of olive oil and dash of paprika. Store in an airtight container and refrigerate up to one week.
