Hummus is probably one of the easiest things to make on the planet which is probably why it suprises me that people pay sooooo much money to buy it at the grocery store! I grew up eating a lot of hummus during my high school years after my mom got onto a middle eastern food kick. We tired a lot of things from lamb stew to wrapped grape leaves, some of which were amazing…some that I will never eat again. It’s a shame that my husband doesn’t like Hummus to much, otherwise I’d probably make it a lot more often!I hope you at least give it a shot once in your life. It only takes about 5 minutes to make…what have you got to lose? The only thing I will say about this recipe is you cannot substitute for the Tahini. For those of you who don’t know what Tahini is, it is a runny paste made from sesame seeds. It looks like thin peanut butter and has a mild nutty flavor. I had a very hard time finding Tahini in Kansas and I actually had to have my mom mail me some from New York. Some recipes say you can use peanut butter in place of the tahini, but it really doesn’t work…trust me, I’ve tried! You will end up with a funny tasting, odd textured goo.
- 1 (16oz) can Chick Peas
- 1/4 cup liquid from the canned chick peas
- 3-5 tbs lemon juice(depending on personal preference, I personally use only 3)
- 1 1/2 tbs tahini
- 2 crushed garlic cloves(or 2 tsp chopped garlic)
- 1/2 tsp salt
- 2 tbs olive oil
To start off, drain the liquid from the can of chickpeas. You want to save 1/4 cup of it because you are going to add it back into the hummus later.
Next combine all ingredients except the olive oil & chickpea liquid in the blender.
Blend on low for a few minutes until things start to look pretty well blended
Add the liquid from the chickpeas. Blend an additional minute or so until the mixture is creamy.
Pour into a bowl. Make a small indentation and add the olive oil.
Mix well, serve with crackers or warm pita. Enjoy!