So Basic Hummus
When I started making hummus a decade ago, I knew my recipe needed work. Back then, I used an old wooden mortar and pestle to mash my garbanzos and never added additional seasoning. In an attempt to eat healthier, I had stopped using salt in my cooking. Shortly after my sodium strike, I realized that foods taste so much better with the right amount of herbs and/or spices. My recipe for hummus is simple and doesn’t require lots of salt. In fact, it doesn’t need salt at all. Tahini adds a nutty flavor to the hummus, while lemon juice gives it a bit of zing. Serve as a dip with veggies or pita chips, or spread on a 10″ tortilla and add grilled carrots and peppers to serve as a veggie wrap.
2 cups canned chickpeas, drained, liquid reserved
1/8 cup tahini (ground sesame seeds)
4-6 teaspoons fresh lemon juice
2 teaspoons sea salt (optional)
2 teaspoons extra virgin olive oil, for drizzling
Add chickpeas to food processor and process for about 30 seconds, one cup at a time. Pour 1/4 cup of preserved liquid over chickpeas and continue to process for about 30 seconds. Add tahini and lemon juice. Start with 4 teaspoons, then add 1-2 more for hummus that’s more on the tangy side. Add salt for additional flavor. Transfer to a small bowl or plate and drizzle olive oil on top.
Tip: Don’t have a food processor?! Use a blender and work the chickpeas in small batches. Mortar and pestle your thing? Use it, but be warned- your elbows and arms will ache after!