This week, I’ve had a craving for hummus like no other! Thanks to my Armenian heritage, I was raised on it as I was Tabbouli, and the store-bought kind will never do. Plus, it’s so incredibly simple to make! As long as you keep a jar of tahini [read: ground, hulled sesame seeds] in the pantry, you most-likely have all the ingredients on-hand at any time.
You can mix up a batch of this healthy, nourishing dish in 10 minutes or less. Spread it on sandwiches or falafels, scoop it up with crackers or dip into it with fresh-cut vegetables. Yum!
- 16 oz. can chickpeas, drained and rinsed or 2/3 c. dried chickpeas, cooked
- 2 cloves garlic, peeled
- 2 tbls. tahini
- 1 tbls. extra-virgin olive oil
- Juice of one lemon
- 4 tbls. water
- Salt and freshly ground pepper to taste
Put all ingredients in a food processor and blend until smooth. Store in an air tight container for up to one week. For flavor variations, consider adding chopped black olives or red peppers. When company comes, spread it on a small platter, drizzle it with olive oil and sprinkle with paprika.
I shared this post on Monday Mania, Meatless Mondays, Must Try Monday, Fat Tuesday, Hearth and Soul, Frugal Tuesday, Tasty Tuesdays, The Gathering Spot, Tiny Tip Tuesday, Frugal Days Sustainable Ways, Health 2day, This Chick Cooks, Pennywise Platter, Keep it Real, Fresh Bites Friday, Fight Back Friday, Freaky Friday, and Foodie Friday.