Store bought hummus costs about $5.00 but much better homemade hummus without preservatives costs about $1.00 and takes minutes to prepare. Hummus is a smooth, creamy, and delicious substitution for mayonnaise when making a deli roll up – and a superb desktop lunch when placed in a small dish with diced tomato or cucumbers and eaten with a spoon. I love scooping my hummus with those mini peppers that are everywhere right now. Please try making this dish – and savor the simple flavors if the Middle East. You won’t believe how different this dish tastes when it comes fresh from your kitchen rather than a plastic tub from the grocery store!
- One, 16 ounce can chickpeas or garbanzo beans, very well drained
- Juice of two lemons, about 4 tablespoons
- 4 tablespoons tahini, sesame paste (invest in a can, it lasts forever in the fridge)
- 2 garlic cloves, crushed
- ½ teaspoon salt
- 2 tablespoons olive oil
- Combine the chickpeas, lemon juice, tahini, garlic, and salt in blender or food processor. Slowly add olive oil then ¼ cup of water, blending for 3 to 5 minutes on low until creamy and smooth. Adding a bit more water if needed.
- Transfer to a serving bowl, and create a shallow well in the center of the hummus. Drizzle with the remaining 1 tablespoon of olive oil. Garnish with parsley.
- Serve immediately with fresh cucumber ‘chips’, or mini peppers, warm or toasted pita bread, or cover and refrigerate for later. For a spicier hummus, add a dash of cayenne pepper.