Hummus

I laughed at my parents when they bought a small freezer for their garage.  In fact, I thought they were silly for needing extra freezer space.  I told them to just clean out their freezer and it’ll open up lots of space for them.  Well, I ate my words recently.  I seem to eat my words often :)

Our freezer in the house was filled to its capacity, from top to bottom.  I even cleaned out the freezer and tossed out foods that we were no longer going to eat.  But it was still full.  We were shoving things into every little nook and cranny that we could find.  So much so that one of our shelves toppled over because it was weighed down so heavily with meats/seafood.  It was also getting to a point where we would have to take out all the items from one of the shelves just to find one item we needed.  It was just ridiculous.  I finally broke down.  I, too, bought a small freezer for the garage.  We moved all of our meats and seafoods to the extra freezer.  It was liberating!  We can actually see what’s in our freezer in the house, and pull things out without everything tumbling onto our toes!

I was embarrassed to tell my parents about the purchase, but sucked it up and told them.  This time they laughed at me :)

Hummus

2 15-ounce cans garbanzo beans (chickpeas), no sodium added
1/2 cups tahini sauce
1/3 cup extra virgin olive oil
3 large garlic cloves, mashed
2 1/2 lemons, juiced
1/4 cup water, plus extra if needed
1 1/2 teaspoons salt
Paprika (optional)
Toasted pine nuts (optional)
Parsley, finely chopped (optional)

Drain the chickpeas and rinse under cold water. Drain excess water.

In a food processor, combine the garlic, garbanzo beans, tahini, lemon juice, water, and olive oil. Process until smooth. Add salt, starting at a half a teaspoon. Process. Adjust seasoning again with a half teaspoon of salt. Repeat until the seasoning is to your liking.  [If you like it creamier, add a little more water. If you like it more citrusy, add a little more lemon juice.]

Spoon hummus into a serving dish. Drizzle a little extra virgin olive oil on top of the hummus, and sprinkle with toasted pine nuts and chopped parsley.

Makes 3 cups.

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12 responses

    • It’s really easy to make! Just a little tedious when peeling the “skins” off the chickpeas, but it sure makes the hummus nice and creamy. But if you were in a time crunch, just put all the chickpeas with membranes into the food processor and add a little water to make it creamier.

      p.s., your tequila lime chicken looks yummy! can’t wait to give it a try.

    • You can buy tahini at most grocery or specialty markets… i’ve found them in either the “ethnic” section or where all the peanut butters are located. If you can’t find them at the local market, check out Amazon. Happy hunting!

  1. I have done the peeling trick before, and it was quite a bit smoother. However…. I am way too lazy and usually more of a hurried cook (unfortunately) so I don’t have the patience to do it every time. :) Maybe you could sell this?!

    Also, did you toast the pine nuts or anything? I’ve never thought of adding them but its sounds awesome!

    • I did toast the pine nuts before topping them onto the hummus. It adds a a nice nutty flavor to the hummus. If you like pine nuts, you’ll love this :)

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