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.
- 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
- Toss everything into the food processor.
- Pulse until the texture you want.
- 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.