There’s a hummus among us.

Here is my world-famous hummus recipe. It’s easy to make and much, MUCH, better than that nasty sour stuff from the produce section of the grocery store.*

  • 2 cans chick peas
  • 1 or 2 cloves garlic
  • 1/2 – 3/4 cup premium extra virgin olive oil
  • lemon
  • 1/2 tsp salt
  • 2 tbsp tahini
  • Paprika
  • broccoli, carrots, or pita wedges

fixin's

blend away

Open one of the cans of chick peas and pour out all liquid into sink. Add the chick peas to the blender. Add the other can to the blender as well, but this time with all the liquid. Peel then cut the garlic clove in half, long way, and pop out the little center stalk from the middle of each clove (y’know, the little part that sprouts when garlic sits around too long). Doing this will make the garlic less potent, but still plenty flavorful. This seems to make it a little easier to digest too; maybe it’s just a function of it being less strong [shrug]. Add the oil, juice from 1/2 of the lemon, salt, and tahini to the blender and blend.

The hummus will be thick and you may have to use a spoon to move the hummus at the top of the blender. Try to make a vortex in the blender so your hummus will be nice and smooth. Just don’t drop the spoon in the blender while it’s running, uh, not that I have ever done that. Pour/spoon hummus into a large shallow bowl or Tupperware, and chill in the fridge for at least a few hours. When you are ready to serve, sprinkle paprika on the top, and if you really want to be fancy drizzle some more olive oil and lemon on top too, then serve.

*There is a good hummus in the grocery store, but it’s usually in the dairy section. The name of the brand is Sabra Salads. I’d be surprised if you could buy the other stuff after you try Sabra Salad’s hummus. As good as it is, I still like to make my own.  

2 Responses to “There’s a hummus among us.”

  1. Teresa says:

    Umm! Thank you. I love hummus and will try your recipe.

  2. […] also made some hummus, again.  I essentially followed my standard recipe as posted here, but I used roasted garlic from the care-package Cati sent (in lieu of raw garlic), and I also […]