In my cooking class a few weeks ago, the hummus was a big hit. In fact, I had none leftover at all! A while back, I posted more of a blueprint for hummus than a recipe. Here is a recipe, but again, use it as a guideline, and play around with different spices and veggies to add to your hummus.
Daniel’s favorite lunch is a hummus sandwich. Here is a recipe that is a staple in my house. This is the basic version
- One 15 ounce can of chickpeas, drained and rinsed
- 2 tablespoons of tahini
- Juice of ½ lemon
- 2-4 cloves of garlic, peeled and chopped
- 1 teaspoon of cumin
- Salt to taste
- Combine all of the ingredients in a food processor or high speed blend and puree until smooth and creamy. Add water as necessary.
Variations for the hummus
Play with your spices. You can add herbs such as basil, or cilantro, add some heat with cayenne or chipotle powder. You can even add in some vegetables such as artichoke hearts or red peppers.