Lemony Hummus
Today for lunch, we whipped up this Hummus from Norah's American girl cookbook and it was awesome! I've tried mark bitumen's recipe and found the garlic overwhelming and the tahini made it too bitter. This was the perfect combination of lemon, tahini and garlic.
lemony hummus
Hummus is a snap to make in a food processor. Try puréeing a roasted red pepper or drained oil-packed sun-dried tomatoes with the chickpeas for a tasty twist. Serve hummus with veggie sticks, pita chips, or mini pita breads.
Makes 6-8 servings
INGREDIENTS
- 1 CLOVE GARLIC, PEELED AND CHOPPED
- ONE 15-OUNCE CAN CHICKPEAS, RINSED AND DRAINED
- SALT
- WATER
- 1/3 CUP WELL-STIRRED TAHINI (SESAME PASTE)
- 1 TABLESPOON OLIVE OIL
- JUICE OF 2 LEMONS
- Put the garlic, chickpeas, 1/2 teaspoon salt, and 6 tablespoons water in a food processor and cover. Process the mixture for 1 minute. Turn off the machine and scrape down the sides with a rubber spatula. Replace the lid and purée again until the mixture is smooth, about 1 minute. Add the tahini, olive oil, and lemon juice and blend for another minute. If the mixture is very thick, add more water, 1 teaspoon at a time, and process until well combined. Taste the hummus and blend in more salt if you think it needs it.
- Using the rubber spatula, scrape the hummus into a bowl. Serve right away or cover the bowl with plastic wrap and refrigerate for up to 3 days.
