Thursday, March 28, 2013


Homemade spreads seem like they should be tricky. But this hummus recipe is simplicity at it's best. Throw all your ingredients together, whirl them in a food processor, DONE. It's just SUPER simple with easy, pantry ingredients. And it is so delicious; better, in my opinion, than anything you can buy pre-made at the grocery store. It has just a slight texture, without being chunky.  It's perfect for dipping or using as a spread. Or eating straight, with a spoon.

Don't judge.

I don't use tahini in my hummus, like so many recipes tell you to do. Because: 1. I never have it in my pantry, and 2. It taste perfect without it.  Simple, delicious. Make it. In fact, double it or you might have to make it again the next day.


Slightly adapted from Real Simple Magazine
1 15-ounce can chickpeas (aka garbanzo beans), drained and rinsed
1-2 cloves of garlic
Generous 1/4 cup of olive oil
2 tablespoons fresh lemon juice
1 teaspoon cumin
1/2 teaspoon coarse salt
In a food processor or blender*, puree all ingredients until smooth and creamy. Add 1-2 tablespoons of water if the consistency is too thick.
Transfer to a bowl and serve.
*I've used both. A food processor does a better job overall, but a blender is just fine.

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