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Sunday, February 23, 2014

Recipe adopted from The New Best Recipe.

It's hard to believe, but up to about a year ago, I had never made hummus before.  After reading the directions below, it's pretty clear that I have no good excuse for this, due to its ease.  Since this year's Super Bowl though, I seem to have made up for this.  I think we've made four batches already, so once a week.  And as you've probably guessed, this bowl of goodness rarely lasts more than a day or two.

Besides its ease, I think what I like most about this side dish is the freshness that you get.  Largely due to the fresh lemon juice, some fresh cilantro can really add a nice freshness as well.  Although the recipe below is awesome on its own, consider adding additional roasted garlic, chipotles, or sun dried tomatoes for some variations.


1 (15-ounce) can chickpeas, drained and rinsed
1 garlic clove, minced
3/4 teaspoon Kosher salt
Pinch cayenne pepper (optional)
3 tablespoons (~1 lemon) freshly squeezed lemon juice
1/4 cup tahini
1/4 cup extra-virgin olive oil

1 to 3 tablespoons water


Add the chickpeas, garlic, salt, cayenne, lemon juice, tahini, and olive oil to a food processor and process until smooth.  [Side note:  An immersion blender does a great job as well if you don't have a food processor].  Add 1 tablespoon water and process.  Continuing adding 1 or 2 more tablespoons water, if you wish, for a less viscous hummus.  Although it can be eaten right away, refrigerate for several hours first for best results.  Garnish with paprika, extra-virgin olive oil, and/or cilantro and serve with chips or pita wedges.

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  1. Yeah, I should be able to make some hummus no problem when I'm stateside.