Yesterday I tweeted that I enjoyed making hummus at home, and shortly thereafter a few Foodie readers mentioned that they'd like the recipe. So, here it is, based on the recipe from my favorite cook book, The America's Test Kitchen Family Cookbook.
Ingredients:
15.5 oz caned chickpeas. (I usually find two 7.75oz cans at Harris Teeter)
Slightly less than 1/4 cup tahini (a.k.a. Sesame Paste). (I found this near the peanut butter at Harris Teeter)
1/4 cup extra-virgin olive oil
1/4 cup water
1 garlic clove (use garlic press)
1/4 tsp salt
3 tbsp lemon juice
pinch chili powder
Directions:
Rinse and drain the chickpeas, and add all the ingredients into a food processor (I don't recommend using a blender -- I think the consistency of the hummus is too thick for that.) and turn it on until you reach the desired consistency. I find usually about 45 seconds to 1 minute works just fine.
Serve with pita bread, and you're all set! For some garnish, drizzle some olive oil onto the hummus and add some kalamata olives to the side.
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