Tuesday, January 20, 2009
Matt and I love hummus. It is such a great snack...er.. meal:) So when I first came across a recipe online of how to make my own at home I couldn't wait to try. I have been making this same recipe for quite some time now but just had never blogged about it.. so I thought today was the day!
I was especially excited to make my hummus this past time since for Christmas my dad gave me a new food processor! We had been using a tiny one and while it did work.. it wasn't near as easy as w/ my new one!
Here's the recipe.. so easy, fast and delicious!
taken from Annie's Eats, original source: Cook’s Illustrated, May/June 2008.
3 tbsp. juice from 1-2 lemons
¼ cup water
6 tbsp. tahini, stirred well
2 tbsp. extra virgin olive oil, plus extra for drizzling
1 (14 oz.) can chickpeas, drained and rinsed
1 small garlic clove, minced or pressed through garlic press (about ½ tsp.)
½ tsp. table salt
¼ tsp. ground cumin
pinch of cayenne pepper
1 tbsp. minced fresh cilantro or parsley
Combine lemon juice and water in a small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. Set aside 2 tablespoons chickpeas for garnish.
Process remaining chickpeas, garlic, salt, cumin and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula With machine running, add lemon juice-water mixture in steady stream through food tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through food tube, continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.
** We like to serve w/ pita bread, naan and fresh veggies. I haven't made my own pita bread or naan yet but I have recipes that I can't wait to try out!