Hummus

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Hummus Sides

Did you know that the earliest recorded appearance of hummus dates back somewhere between the 12th and 13th centuries, and is rumored to have been created by Saladin, the first sultan of Egypt and Syria?

Who doesn’t love hummus? It’s creamy, it’s earthy, it’s smooth, it’s flavorful, it’s healthy (fiber and B vitamins? Yes!). All sorts of other great snacky foods go with hummus, too. Carrots, cheese, pretzels, celery, flatbread, pita chips, crackers, cucumbers, grape tomatoes, and it pairs with some meats quite nicely. Most of us have probably dished out a bunch of money over the years to buy our weight in this simple Egyptian and eastern Mediterranean dip. But how many of us have actually made it from scratch? If you’ve raised your hand and said, “Me,” then kudos! It was super duper easy, wasn’t it?

For those of you who haven’t, you’re going to read this recipe and think, “Why haven’t I done this already?” No, really, it’s that simple and quick.

We love hummus in the house. As mentioned above, it goes with a lot of things, and it fills that need for the savory snack we often crave. So the idea of making it for ourselves, from scratch, and completely customizable to our palates? Yes, please!

As a note, because all these ingredients go in raw, the longer the hummus sits in its container in the refrigerator, the better the flavors will meld and blend together. That is to say, the red pepper flakes and black pepper will become more pronounced in the days to come, so don’t overload it unless you want to melt your face off tomorrow or the next day.

Garlic Lemon Hummus

15 ounce can chickpeas, drained and rinsed
3 1/2 Tablespoons tahini*
1 Tablespoon olive oil
3 cloves garlic, peeled and roughly chopped
3-4 Tablespoons lemon juice
2 teaspoons dried red pepper flakes
black pepper, to taste
salt, to taste
several Tablespoons water, more if needed

  1. In the bowl of a food processor, combine the chickpeas, tahini, olive oil, garlic, 3 Tablespoons of the lemon juice, red pepper flakes, and a touch of black pepper and salt. Turn on the processor and let blend for about 30 seconds.
  2. The mixture will be a little lumpy and will seize up in the food processor, so drizzle in a little of the water to help it move along. As the chunks of chickpea and garlic break down further, stop the processor to taste. Add more lemon juice if desired.
  3. Adjust the flavor profile as far as adding more salt and pepper if it is needed, and continue to add a little water at a time to reach the desired consistency.
  4. Place in an airtight container and store in the refrigerator for up to one week.

 

*For those who don’t know where to buy tahini: I have bought relatively inexpensive and good quality tahini from World Market, as well as seeing it in the ethnic sections of some local grocery stores (though they tend to be a little more expensive when purchased there).

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