Tuesday, February 23, 2010

My (tried and true) Hummus

1 15-16 oz can chick peas, drained (save at least 1/4 cup of liquid for recipe)
1/4 c. tahini sesame paste (be sure to mix first)
3 small cloves or 1 large clove of garlic
3-4 Tbsp. freshly squeezed lemon juice (juice of 1 medium lemon)
1/4 c. olive oil
1 tsp. kosher salt
1 tsp. ground cumin
1/4 tsp. cayenne pepper (optional)
1-2 tsp. honey or agave (start small and add more)
liquid from draining chick peas (start small and add more as needed)

Combine all the ingredients except olive oil and chick pea liquid into a food processor or Vitamix. (If using a Vitamix, you will need to add liquid from can to make it mix). Process until smooth. Add olive oil slowly while the food processor/Vitamix is running. Scrape down sides taste to see if more honey is needed and adjust spices. Add enough chick pea liquid to make it smooth but not runny. The Vitamix will make the hummus a lot creamier - almost fluffy.

Transfer to a glass bowl, cover, and refrigerate to allow flavors to blend and consistency to firm up a bit. Drizzle olive oil on top to serve or place other "add-ins" on top such as pesto basil, red peppers finely chopped, pine nuts,etc. Eat with homemade pita chips, warm pita bread wedges or fresh veggies.

Pita Chips

Cut 3 pieces of pita bread (WW and White both work) into 1/8 pieces. If they are thick, separate, but otherwise leave them together. Place on a foil-lined baking sheet so that they are not stacked. Brush lightly with olive oil on one side, turn over and brush on the other side. Sprinkle with granulated garlic and  kosher salt on side that is facing up. Bake at 400 degrees for about 10 minutes. Watch closely or they will burn. Turn over after 6 minutes if top is browning and bottom is not. Serve warm with the hummus.

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