Hummus

I have recently discovered the joy that is hummus.  It is simple and satisfying, and you can add about any spice or seasoning to it to make it to your liking.  Most hummus recipes call for tahini paste, which is ground sesame seeds, but all I could find was tahini sauce.  The difference?  Tahini sauce is a mixture of ground sesame seeds with lemon juice, garlic, and salt, the other typical ingredients in hummus besides chickpeas.  It made my homemade hummus even easier to make!  I like it simple and uncomplicated, and tahini sauce as is was just right for me.  Pair your homemade hummus with carrot and celery sticks or pita chips (my favorite brand is Stacy’s All Natural Pita Chips).

Ingredients

1 can chickpeas

⅓ cup tahini paste *

2 T freshly squeezed lemon juice

2 garlic cloves, chopped

1 t salt

4 – 5 T reserved chickpea liquid or more as needed

Olive oil, for drizzling (optional)

Smoked paprika, for sprinkling (optional)

Drain chickpeas, reserving liquid.  Remove the peeling from the chickpeas by placing a chickpea between your finger and thumb and gently squeezing until the chickpea “pops” out of its peel.  Discard the peels.  (This will take 5-10 minutes, but is worth it for an ultra smooth and creamy hummus.)

Place the peeled chickpeas into a food processor and pulse until powdery clumps form, scraping down the sides as needed.  Add tahini paste, lemon juice, garlic, and salt and blend until a paste forms.  Add reserved chickpea liquid, one tablespoon at a time, as needed for a light and creamy consistency.  Taste and add additional lemon juice or salt as necessary.  If desired, drizzle with olive oil and sprinkle with smoked paprika.

* Note: Use ½ cup tahini sauce in place of tahini paste, lemon juice, garlic, and salt.