Hummus. It’s so delicious and in my mind it’s so healthy. That’s probably why my husband and I will eat the whole batch within a day or two of it being made. Yes, stores sell hummus, but you can make your own just as good and totally fresh so you know everything that’s in it. And it’s super easy!
This recipe is one that I actually created by accident. Back in my early days of cooking, I didn’t know if “cloves” of garlic meant the individual pieces or if a whole bulb of garlic was considered a clove. This misunderstanding led me to put a TON of garlic cloves (now I know better) into my first hummus recipe and it was so garlicky that it was spicy. And surprisingly delicious. In my own mind this recipe is legend. So legend a friend has asked for it during her last two pregnancies. What?! Craving my crazy garlic hummus?! So garlic haters be ware. This is only for the brave…and maybe the pregnant.
1 can chickpeas (or garbanzo beans, same thing)
3 T tahini paste (ground sesame seeds, found near peanut butter)
4-6 T extra virgin olive oil
1-5 garlic cloves (your preference)
½ t ground cumin
salt & pepper
paprika for garnish
Drain and rinse the chickpeas
and put in a food processor along with the garlic and tahini paste. I didn’t have a big enough food processor, so I used a blender. It worked perfectly. Blend until it is very smooth. Add the salt, pepper, juice from the lemon, and cumin.
Be careful with the cumin! I let a little too much fall in, and it was way too kickin’! I had to mellow it with more tahini since I didn’t have any more chickpeas. So, don’t do that. Blend the mixture for another 2-3 minutes.
Taste to see if it needs more salt. Mine did, so we threw a bit more in, then blended once again. And if you like it a little thinner, add 1T water at a time until it’s a good consistency for you.
Plate and garnish with the paprika. We used blue corn chips, but you could also eat it with vegetables, or crackers – or use it as a spread! However you eat it, enjoy!