Making your own hummus is so easy and tastes so much better than store bought. Plus, it’s extremely versatile. Take hummus with a bag of pita chips and a bowl of tzatziki sauce when you’re asked to bring something to a party. Serve with warm flatbread and cucumber slices before a Mediterranean meal or as an afternoon snack (for you or the kids). Serve it at your break-the-fast after Yom Kippur. Add it to your Sunday brunch menu. Make my very favorite wrap for lunch with hummus, sliced deli turkey, matchstick-cut carrots, lettuce, diced tomatoes and kalamata olives.
- 1 19-oz. can Progresso chickpeas (garbanzo beans), drained, liquid reserved (do not rinse)
- 4 garlic cloves, crushed
- ⅓ cup tahini
- 6 Tbsp. lemon juice
- 2 Tbsp. reserved chickpea liquid
- Extra virgin olive oil
- Sweet paprika
Place all ingredients in the bowl of a food processor and blend until the hummus is pureed. It will not be perfectly smooth. Scrape into a shallow serving bowl. Just before serving drizzle with extra virgin olive oil and sprinkle with sweet paprika. Serve at room temperature.
Notes: Tahini is a paste made from sesame seeds. Tahini will separate at room temperature, much like natural peanut butter, and will need to be mixed which is a pain. If you can find a refrigerated version use it. My local Whole Foods carries a refrigerated tahini in the case with prepared fresh salsas near the chip aisle. (As an aside, when my younger son was little we found out he was allergic to sesame seeds when he broke out after eating hummus. He has since grown out of that allergy and his egg allergy. Halleluyah!)