Home-made hummus

I really like hummus! It’s tasty in a sandwich, on a pita or with veggies. Hummus from local favorites Holy Land Deli or Deena’s Gourmet are very good. But what do you do if your grocery store or co-op does not carry these brands? Make hummus at home. It is easy if you have a decent blender or food processor.

This is my go-to recipe. You can easily modify it and use different kinds of beans or add a vegetable such as a cooked beet. My apologies to whoever originated this recipe on line. I wrote the list of ingredients on a piece of paper so I don’t know anymore what website it came from.

Hummus

15-oz can chickpeas, drained and rinsed
1/4 cup lemon juice
1/4 cup tahini
1-2 garlic cloves, minced
2 TBL olive oil
1/2 tsp kosher salt or to taste
scant 1/2 tsp ground cumin

water, as needed for desired consistency – typically 2-3 TBL
paprika

Place the first 7 ingredients (everything except water and paprika) in a blender or food processor. Process to a coarse paste. Gradually add water to obtain a smooth consistency. To serve, place in a bowl and sprinkle with paprika.

The hummus will keep in a tightly sealed container in the refrigerator for about a week.

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