I love chickpeas, and well, hummus is a result of cooked chickpeas ground up into a smooth paste and slathered onto pita bread, and typically eaten with cucumbers and olives. Although you can dip just about any vegetable into Hummus and have it taste good.
So many people tell me “I love hummus.” But they have no knowledge of how to make it. If you have a food processor or blender and the ingredients, it is really simple to make, and you don’t have to wait to go to your favorite Mediterranean restaurant to eat it.
- 2 cups chickpeas, cooked
- 1/4 cup tahini (sesame seed paste)
- 1/2 head of garlic
- 1/2 cup reserved liquid from the chickpeas
- 1/4 cup olive oil
- 1/4 cup Tahini (sesme seed paste)
- 1/8 cup Lemon juice (more if you like it lemony)
- 8-10 Garlic Cloves
- 1/8 tsp Cumin
- 1/8 tsp Cayenne Pepper
- 1/2 tsp Salt
- 1/4 tsp White Pepper
Soak 1 cup of dried Chickpeas in water overnight. Drain and pour into a pot. Add 4 cups water. Bring to a boil, then turn to simmer and cover. Cook until the chickpeas are tender (about 2 hours). Drain, reserving about a 1/2 to 3/4 cup of the liquid. Cool the chickpeas and liquid for about 30 minutes in the refrigerator before processing.
In a food processor or blender, add all the ingredients except for the liquid and olive oil. Start blending, adding the reserved liquid a little at a time to smooth out the hummus. Blend to desired consistency.
Remove from food processor into mixing bowl. Mix in the olive oil until hummus starts to thicken. (do not add olive oil into the food processor).
Serve with Pita bread, cucumbers and salty olives.