Meg's Hummus
By: Meg
Published: Wednesday, February 24, 2010 - 11:12am

Ingredients




1 can of organic(if possible) no salt added chickpeas(drained)
2 tablespoons of tahini(sesame paste)
3 tablespoons of extra virgin olive oil
2 garlic cloves minced
salt and pepper to taste

Other add ins:

1/2 cup of parsley chopped
2 tablespoons of lemon juice
1 roasted red pepper
1/2 can of pureed pumpkin
1/2 cup of kalamata olives
1/4 cup of feta

Preparation

1 After you have drained the chickpeas place in a food processor. If you do not have a food processor, place the beans on a plate and smush all the chickpeas with a fork. Then add the tahini, garlic, salt and pepper. If you have a food processor- mash for 15-20 seconds. If not, mix the ingredients with the smushed chickpeas. 2 Add in 'add-ins' now and mix or process. Next, add the olive oil slowly to either the processor or the bowl until the hummus is a consistency that you like of your hummus. I usually process for another 20-30 seconds. 3 Serve immediately or store in the fridge. I personally like my hummus more at room temperature and not just from the fridge. Serve with veggies or Mary's Gone crackers

About


I've been making hummus since college and have loved converting non-hummus lovers to hummus obsessed hounds. I think the difference in making your own at home and purchasing a container full is the acidic aftertaste of most store bought hummus. So why not try making your own at home...