One of my contributions to last week’s Super Bowl party was a giant batch of hummus and pita chips. It was my goal to offer a healthier alternative to the other dishes available. I knew I’d eat the junky stuff, but maybe less of it. Hummus is one of those things I love, but I’d never made before, and I’m told you need a really good recipe. I wound up looking at several and adjusting varying levels of ingredients to create my own. The end result was a mild, yet flavorful hummus that’s AWESOME on pita chips and will feed an army. If you’re just going to be making it for yourself or a few folks, I would half or third the recipe, as my friends who know more about hummus than I tell me it can’t be frozen.
- 2 cans of chickpeas, drained and rinsed
- 4 teaspoons of minced garlic
- 2/3 cup + 2 tablespoons of tahini
- 1/3 cup lemon juice (fresh is probably better but I used bottled)
- 1/2 cup water
- 1/4 cup olive oil
- 3/4 teaspoon of salt
Combine all ingredients in a food processor and blend until smooth. Makes about 3 cups.