Lemony Hummus
I eat gobs of hummus. So much so that I get tired of buying it and wish for a homemade version. But I’m picky about my hummus. I don’t like it to be too chunky or too oily but somewhere in-between. I finally mixed up this smooth version. So easy, so good!
4 tbsp fresh lemon juice (1-2 large lemons)
2 medium garlic cloves, peeled and minced
2/3 c tahini paste
3 tbsp olive oil
1-2 tbsp salt
2 15-oz cans garbanzo beans (chickpeas), drained and rinsed
In a small bowl, stir together your minced garlic cloves and lemon juice and let stand for about 5 minutes. This tames the raw garlic a bit, which I like, but if you are a raw garlic lover you may want to skip this step.
In the bowl of a food processor, cream your tahini paste and garlic-lemon juice for about a minute. Add in your olive oil and salt. Process another minute. Finally, add your garbanzo beans and process until smooth, about a minute or so. Scrape down the sides from time to time throughout the processing.
Add water through the feed tube a tablespoon a little at a time until you’ve reached your desired smoothness. Dip your finger in the bowl and check to see if the hummus has enough salt for you. If not, add a bit more.
!That’s it folks. Dip your beans, your carrots, your zucchini, your pita chips or whatever you have! Can be stored in the refrigerator for 3-5 days. Enjoy!
YIELD: About 2 cups
I agree, I wish we could share our weather patterns. I’m down in southwest Louisiana and we have been dry, dry, dry. We’ve gotten a little more rain in the past week but all in all we’re still in a drought. I’m coming home to the Puget Sound in September and I’m just hoping and praying tor some nice weather to get out and hike and enjoy the “summer” with family. But summer has been so absent this year in the northwest that I’m starting to worry. 🙂
Oh, Jessica, I so hope you have sun here in September…that it will be one of our gorgeous falls….and I hope In Louisiana you’ll have rain…but not too much…not so much that there is flooding. Wouldn’t that be nice?
I want something on my deck to snack on. I guess that would mean I’d actually have to plant something . . . Can’t wait to try the hummus recipe!
Oh, but sister, you have gorgeous weed-free flower beds so you’ve got that going for you!
Napping on the deck sounds awesome. And so does that hummus. Thanks for sharing.
Thank you, Rivki, for reading!
Great meeting you at the Willamette Writers Conference, Carrie! We make a lot of hummus in this house too, I could eat the stuff all the time. A friend gave me a great tip a while back, that I use all the time: add 1 Tbsp. yogurt. Great for the texture.
Fun hummus mods: fresh basil. Olives. Rosemary. Dried tomatoes (one of my faves).
Ooo, Anthony…I love the tip. I’m big on texture and the texture of this hummus was good but it still wasn’t perfect so I can’t wait to try the yogurt trick. Great meeting you at WWC as well. My head is still spinning from all of the fabulous materials and inspiration I brought home.