Remember all those reader questions I was going to get around to answering? I haven’t forgotten about them and will respond to each one in due time, which might mean when my youngest – who’s still in utero heads – off to college.
Since I’m busy getting ready for my big trip to Faith & Family Mom’s Day Away (woo-hoo!), I’m going to tackle a really simple one and share my recipe for homemade hummus.
This thought-provoking post will probably be my last before the trip. I’m not sure if I’ll have time to blog while I’m there or not, but I do plan to chime in at the Twitter party. Hope to see some of you soon!
Like so many homemade recipes, I’m always tweaking the ingredients and adding a little of this or that with this dish. I encourage you to do the same. My kids love this dip served with veggies, pita, or pretzels. I used to make it more frequently, but lately I’ve been just buying the store-bought stuff. (My favorite brand is Sabra, and no, I’m not getting paid to write that. It’s just really good! Thanks, Kris, for introducing me to it.) However, making your own is a lot more cost effective. It’s also great to dish to bring to a potluck-sort-of-event. Simply double the recipe for a crowd-pleasing quantity.
About 3 T. extra virgin olive oil plus more for adding a touch more flavor at the end
8-ounce can of garbanzo beans (AKA chickpeas), drained and rinsed
2 garlic cloves
1 T. Tahini (sesame seed paste)
1 T. warm water
Juice of one lemon (only use juice of 1/2 lemon if you prefer a less tangy taste)
Salt and pepper to taste
Chopped Kalamata and/or green olives for garnishing
Place all of the ingredients in a food processor and puree until smooth. Season with salt and pepper to taste. Sprinkle with paprika, and add chopped olives (optional, of course, but my girls are big fans of olives and love this addition, which we added after buying the Sabra Greek Olive Hummus – yum!). If desired, drizzle with more olive oil.
*I’ve also added one fresh red bell pepper and 4 ounces of cream cheese to this base hummus for a creamy red pepper dip. I loved it, but my girls weren’t as crazy about it.