Hummus

I used to have an aversion to chick peas.  They looked odd and had a terrible name, I was certain that they must taste terrible as well.  Somewhere along the line, however, I ventured to try hummus.  Since that day, my world has been altered and chick peas are a staple in my cupboard.  This is a nice basic hummus recipe to which anything can be added to jazz up the flavor.

The key to good hummus is good tahini.  The cheapest jar around town that I found had such a bitter taste that my hummus tasted terrible.  Good tahini should have a smooth nutty taste.  It should be a bit too intense of a flavor to take a taste right off the spoon, but it shouldn’t repulse you with bitterness.  If it does, try a different brand.

Ingredients:

  • 1 Can Chick peas, rinsed
  • 2 Large Garlic cloves
  • 3 Tbsp Tahini
  • 2 Tbsp, plus a splash Olive oil
  • 2 Tbsp, plus a splash Lemon juice
  • Salt
  • Pepper

Directions:

  1. Toss everything into the food processor.
  2. Pulse until the texture you want.
  3. If it seems thick, add a tablespoon or two of water.  Taste and add a touch more lemon juice, tahini, or olive oil if necessary.

Enjoy! It keeps well in the fridge for a few days. Smear it on bagels, on sandwiches, use it as a veggie dip, or even grab a spoon and just eat it out of the bowl.

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