At the grocery store today, I hesitated when I was about to throw in a regular staple at my house…hummus. I thought to myself, “This is ridiculous! “Hummus” was one of Kristina’s first words, and so easy to make! Why would I pay $3.99 for a tiny container?!” So, I grabbed a can of chickpeas (.89 cents) and a large can of Tahini ($5.99…but more than enough for 9 batches of homemade hummus) and was on my way.
1 can chickpeas (about 15.5 ounces) drained
1/4 liquid from chickpeas
juice from one lemon, about 4 tablespoons
1 1/2 tablespoons tahini
3 cloves garlic
2 tablespoons extra virgin olive oil
1/2-1 teaspoon salt + cracked pepper to taste
Season to preference:
1 sprig fresh marjoram
1 sprig fresh rosemary
1 teaspoon fresh basil
1) Drain chickpeas; reserve 1/4 + of liquid. Blend chickpeas, liquid, lemon juice, garlic, salt & pepper. Puree thoroughly in a food processor or blender, adding more or less olive oil/ chickpeas liquid to reach desired smooth consistency.
2) Add salt & pepper to taste; blend/puree fresh herbs.
3) Garnish with a sprinkle of sesame seeds and a dash of olive oil! Serve with fresh vegetables, and nibble way guilt free!