Homemade Hummus

Hi guys!  Sorry I've been MIA...working the night shift will do that to a person :-)  I've been hanging out at home, catching up on laundry, and attempting to scratch off some items on my to-do list (sounds fun, right?) :-)

Anyway, lunch time came around, so I decided to make my new favorite treat - homemade hummus!  I make a batch of this at the beginning of each week and snack on it all week long.  It stays fresh in the fridge for about seven days and is so good on just about anything!

Here's the recipe.  I got it from one of my new favorite cookbooks:

Katie Lee (no longer Joel) is a great (and might I add BEAUTIFUL) cook who has come up with lots of easy recipes to serve to your guests or enjoy for yourself at home.  I'll share some of my other favorites from her cookbook soon!

You'll need:  tahini paste (which you can find in the ethnic isle at your grocery store), garbanzo beans, extra virgin olive oil, freshly squeezed lemon juice, garlic, cumin, and salt.

Start by draining and rinsing your garbanzo beans*.  Add the beans, garlic cloves (roughly chopped), tahini paste, cumin, and lemon juice to a food processor.

*Note:  I am a big fan of using canned beans.  They are a great addition to so many soups, etc.  Always drain and RINSE them with water!  This will remove some of the grittiness and LOTS of the added sodium.

Be sure to squeeze your lemon cut side up.  This will ensure all of those pesky little seeds stay in your hand and don't end up in whatever you're making.

Pulse your machine until the mixture is "smooth".  Mine is not so smooth 1. because I have a mini food processor and to be honest, it doesn't really work that well :-) and 2.  I really do prefer my hummus to have some texture in the end.  I don't like it too smooth.  Pulse away if you aren't of the same opinion :-)

Next add in the olive oil slowly.  Mine has a nifty contraption that helps with this process.  If yours doesn't, simply add in a little bit at a time, then pulse after each addition.

Then add in your salt and blend.

Pulse until it looks like this.

Serve it in your favorite serving dish (which my sweet brother got me for Christmas this year...thanks, Barron!!) along side some multi grain pita chips.  You could also serve an assortment of chopped veggies on the side for dipping.  It is so good with celery, carrots, and red bell peppers!

Serve it as an appetizer at your next get together.  It is SO much better than the store-bought stuff!  You'll never buy it again once you see how easy and yummy this version is.  I promise you won't be sorry you made it!  

Enjoy!!  

I know I will :-)

***I'm making homemade pizzas for dinner tonight...more on that to come!!***

Here's the recipe:

Homemade Hummus:

2 (15 oz. cans) chickpeas, drained

2 garlic cloves

1/4 cup fresh lemon juice (about one lemon)

1/4 cup tahini

1 teaspoon ground cumin

1/2 cup extra virgin olive oil

1 teaspoon kosher salt

Directions:

In a food processor, combine the chickpeas, garlic, lemon juice, tahini, and cumin.  Pulse until smooth.  With the food processor running, add the olive oil in a steady stream.  Season with the salt and puree until smooth.  

*Note:  I usually half this recipe and it makes plenty for a small party.  Get creative and change up this ordinary dish by adding sun-dried tomatoes, pesto, or roasted garlic!!

Original recipe:  Katie Lee 

Modified by:  Rebecca Gayle