Hummus

[rainbow]

Hummus

This is not a traditional recipe; I don't much care for tahini, and I love cumin.

1 can or about 2 cups cooked chickpeas, drained and rinsed
juice and zest of 1 med (or 1/2 very large) lemon, maybe 2-3 tbls
2-4 cloves garlic, finely minced or squooshed
about 1/2 cup olive oil
ground cumin
salt
black pepper

Puree chickpeas, lemon juice and zest, and garlic with enough olive oil to process well. I don't really measure.

Season to taste with salt, black pepper, and cumin. Puree til it's nice and creamy -- if necessary, add more olive oil or some water (or another liquid that sounds good). This will soak up liquid if it sits a while, so add extra if it'll be a while til it's served.

Serve with something to dip it up with -- crackers, pita bread, veggies. (I use Mary's Gone Crackers because they're gluten-free.)

Comments

[passerine]

I was making hummus for a group that included someone who hated tahini.

I ended up substituting hazelnut butter.

SO GOOD. I totally have to do that again someday. Thanks for the reminder!

[rainbow]

You're very welcome!

[pixel]

Hummus is my not!guilty pleasure, and I'm glad to see a recipe that is about the MOAR GARLIC. (1 clove is definitely not enough)

[rainbow]

And it's nice STRONG garlic that I raised last year *g*

I have trouble getting enough calories due to extensive food sensitivities, so hummus is a Very Good Thing for me.