I love snow, but I’m waiting for the day when I can post something that wasn’t prompted by being snowed in. Anyhow, last night we were talking about hummus and now I can’t get it out of my mind. Of course, I’m still snowed in, so the only way to satisfy the craving is to make it at home. My favorite brand of hummus is the Sabra one because it’s really creamy. I’ve made hummus before, but it’s never come out as creamy as the Sabra one. I made it differently this time, and it seemed to work much better. The main differences are that I took the skin off the chickpeas and added the ingredients one a time instead of tossing them all into the blender at once.
Ingredients1/3 cup tahini
1/8 cup lemon juice
1 clove garlic, crushed (optional, I love it)
1/2 tsp salt
15 oz can chickpeas, skins removed (although time consuming and not required, this makes it MUCH creamier) 2 tbsp extra virgin olive oil
2 tbsp water
1. Drain and rinse the chickpeas, remove the skins if you can (I do this by gently pinching the skin off).
2. In a food processor, blend the tahini and lemon juice until frothy.
3. Blend in the garlic and salt.
4. Blend in the chickpeas, a handful at a time.
5. Blend in the olive oil.
6. Blend in the water.
7. Remove hummus from the food processor and drizzle top with olive oil (or decorate some other way- I sometimes use roasted pine nuts, whole chick peas, paprika, parsley, etc.). Store in refrigerator until ready to eat.