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!
Homemade Hummus
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
Paprika
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.
Sigh… I wish I could go to Mom's Day Away! But considering I've never been able to afford to travel east of Jefferson City, Missouri and I've never spent a night away from my 7 month old I think it's best I stay behind! Will try to follow on Twitter!
Maybe someday!
I'll be bringing a baby if I can go next year! :-)
We'll miss you, Maggie.
God bless.
I finally started making my own since Kroger now sells Tahini!! Yum!
Love Greek and Arabic food! Used to work at the best restaurant in my hometown, Symeon's Greek Restaurant. Then had the good fortune to live near Syrians in my old neighborhood who were constantly feeding me. Now I'm on my own so I have to try these recipes for myself. So thanks!
Sabra's my favorite too. Love their olive hummus and their supremely spicy hummus is to die for.
I've been thinking about trying to make my own though. I'll definitely give your recipe a try.
I can't believe I'm finally going to see you in person tomorrow!!!
Melanie – woo-hoo!
Where would one FIND tahini? What aisle, amongst what other ingredients?
My store has an international section, and that's where I found the Tahini.
In stores without an international section, or with a poorly laid-out international section it can be a treasure hunt to find tahini. I've found it with the olives and pickled peppers before. At one grocery store I had to literally go up and down every aisle and I finally found two decrepit jars with faded torn labels and very separated gummy looking tahini hiding out with the canned goods. I decided not to buy one of them.