I love hummus. My friend Mariah reintroduced me to it about a month ago, and I had been meaning to get some tahini so I could blend up my own batch….Until I found a recipe on the blog Kiss my Spatula for tahini-free hummus. I made some for lunch today. I will just say it’s called Heavenly Hummus for a reason. Scroll to the bottom for my version of the recipe!
1 can chickpeas, drained, liquid reserved
1 tbsp extra-virgin olive oil
2 cloves garlic, peeled
Salt and freshly ground black pepper to taste
1 1/2 tsp ground cumin
1/8 tsp ground tumeric
1/2 tsp Paprika
3 TB Tahini (Optional. The Tahini adds richer flavor to the hummus, but it’s also great without it!)
3 TB Lemon Juice
3 TB Chick Pea liquid (add more if needed to make a smooth consistency)
Blend all ingredients in the food processor until smooth and creamy. The measurements for the ingredients are just a guideline. Honestly, I have made this so many times I just start flinging ingredients from the fridge and pantry into the food processor, and hit the “on” button. Just remember to use less liquids and spices first, you can always add more and it could save opening extra cans of chick peas and creating a monster batch of hummus. (Which isn’t always a bad thing! ; ) )
This takes another step, but if you want an even better hummus read on.
I have found that if you cook your own chick peas it makes a much smoother hummus! You can buy dried chick peas at Walmart (My Mejier doesn’t carry them) or at your local health food store. Soak them overnight in a crock pot, then turn the crock pot on and cook them until they are done, but still firm. You can make a larger batch of these peas up, then refrigerate or freeze whatever you don’t use. They are cheaper and tastier than the canned kind!