Hummus is a popular and versatile dip. You can eat it with pita bread, crackers, vegetarian burgers, falafel or just about anything else. You can add herbs and spices to the basic recipe to liven it up, or just enjoy the plain, yet tasty, basic recipe. You'll find hummus sold in some restaurants and many grocery stores, but it is very easy to make at home---and you may find you like your own version better than any store-bought, pre-packaged brand.
Instructions
1. Open 1 15 oz. can of chickpeas and drain out the juice. Pour the chickpeas into a bowl and mash them with a fork.
2. Add 1/3 cup of roasted tahini (if doubling this recipe to feed two to four people, use 2/3 cup as suggested by a recipe at SimplyRecipes.com). You can, alternatively, use tahini paste. If you do, use 1/4 cup or less, as suggested by HappyJuicer.com.
3. Pour in 1/8 cup of olive oil. Using a fork or spoon, blend this with the chickpeas and tahini. You may add more olive oil at any time if you prefer---the recipe at HappyJuicer.com, for example, uses 1/4 cup of olive oil.
4. Mix in 1/4 cup of water and 1/4 cup of lemon juice. Put this mixture into your food processor and set it on the puree setting. When it seems the right consistency, stop the processor and do a taste test. Typical hummus consistency is similar to that of applesauce, although some prefer it even smoother---the consistency of baby food (strained vegetables, for example). Add more olive oil, water or lemon juice if it seems too dry for your preference.
5. Add a pinch of salt and blend again. Do another taste test. At this time, you can add anything else (herbs, spices or fresh garlic, for example) to liven the hummus up, if you wish.
6. Spoon the hummus into a bowl. Sprinkle it with paprika for extra color, or use a garnish. Cover it and place it in the refrigerator until you are ready to eat it. It will generally keep for a few days, but tastes best if eaten in one to two days.
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