Classic Hummus
You would make hummus regularly if you knew how quick and easy the recipe is. A few basic ingredients and a blender or food processor is all you need. Oh- don’t forget the pita chips and veggie dippers! Cucumbers, carrots, peppers, radishes, cauliflower, snow peas, broccoli…the choices are endless!
Yield: about 1 1/2 cups
Yield: about 1 1/2 cups
Ingredients
- 1 15 ounce can chickpeas (garbanzos), drained-reserve liquid
- 1/4 cup tahini sesame seed paste
- 1 clove garlic minced (more if you like)
- 1 tablespoon olive oil
- 3 tablespoons lemon juice
- 1/4 teaspoons salt or to taste
- Cayenne to taste
Garnish
- Olive oil
- Paprika
- Sliced green onions
- Assorted veggie dippers and Homemade Crispy Pita Chips
Instructions
- In a blender or food processor, puree all ingredients until almost smooth, with tiny chunks of chickpeas remaining. If hummus seems dry, add in a bit of reserved liquid from chickpeas, 1 teaspoon at a time, until desired consistency is achieved.
- Taste; adding more lemon juice, salt and cayenne if desired.
- Spoon hummus into a bowl. Before serving, make a shallow well in the center of hummus and fill with olive oil. Sprinkle with paprika and sliced green onions.
- Serve with veggie dippers and whole-grain pita chips.
Notes
Make Ahead and Storage Tips: hummus may be stored covered in the refrigerator for up to 2 weeks.
Hummus is such a versatile food! Besides the classic dip, it tastes great on veggie wraps and as an accompaniment to Greek and Middle Eastern dishes. Change up the flavor with your favorite mix-in’s such as chopped artichokes and olives. To make roasted red pepper hummus, blend in 1/2 cup roasted red peppers.
Look for tahini in the kosher section of some supermarkets, natural and organic stores, Greek and Middle Eastern food markets.
Wonderful paired with Homemade Crispy Pita Chips and Tzatziki.
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