My Hummus Addiction

I'm not sure when or where I was first introduced to hummus, but I do know it was much too late in my life. I know it was when I was in my early 20's, which makes me feel bad about all of those hummus-free days that were wasted. I do my best now to make up for those wasted days. I think it possibly doubles the amount of vegetables I eat. When my kids were little, I was delighted when, one by one, they grew to love it too. They would use the same carrot over and over again, licking the hummus off and then dipping in for more. Now that they are older, they think I am addicted to it. Nicole, after learning about the addictive properties of nicotine, suggested that I check the ingredient list to see if it was in the hummus I bought.

A few weeks ago, I did a post about hummus and suggested the "Sabra" hummus. That is my favorite store-bought hummus, but I have a recipe for you because everything is healthier when you make it yourself. So, here is my hummus recipe that is an assimilation of several recipes with my own twist (and I promise, no nicotine). Just for fun and for my friend who requested it, my next post will be a pita bread recipe that I have used for years.

This can make a healthy snack, or a full meal if you dice up a bunch of vegetables and add some felafel.

Hummus-I always double this because we go through it fast!

• 2 15 oz cans of chickpeas

• 1/4 cup tahini
*
• Juice from 1 lemon
• 2 cloves garlic, crushed (1 tsp)
• 
1/2 tsp sea salt

• 2-4 Tbsp extra virgin olive oil

Drain and rinse the chickpeas. Reserve the liquid in case you need a little more at the end.

Combine the tahini and lemon juice in a food processor or blender and blend until smooth and frothy, about 2-3 minutes. Make sure to scrape down the sides once or twice.  This step is really important if you want your hummus really creamy.

Add the garlic and salt and blend again (about 1 minute).

Add in the chickpeas in about three additions and blend until smooth. Scrape down the sides regularly.  Once all of the chickpeas are blended in, add the olive oil 1/2 tablespoon at a time. Blend well between additions. Continue to blend for a couple of minutes, adding reserved bean juice or more olive oil until the taste and consistency are just right.

I also add about 1 tsp each of cumin and basil, and about 1/2 tsp paprika. When I have fresh herbs in the garden, fresh parsley and basil are a great addition.

*Tahini is sesame seed paste. It is usually found in the ethnic food section, but if you live in a small town like mine, you might just find it near the peanut butter.