making carrots exciting since 2010

{image credit: Second Floor Walkup}

I first posted a hummus recipe over two years ago, and it's still mighty tasty. Here it is with a few updates.

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Simple Hummus

1 15-oz can chickpeas
1/4 cup lemon juice
1/4 cup tahini
1/2 teaspoon sea salt
1-2 cloves garlic (cloves can vary in size and strength!)
delicious additions: a big pinch of ground coriander, an even bigger pinch of cumin, a couple tablespoons of dried parsley, some finely chopped chives . . . spice it up as you like

1) Drain chickpeas and reserve liquid.
2) Combine all ingredients in bowl of food processor or high powered blender, including a few tablespoons of chickpea liquid. I use my Blendtec and it works very well.
3) Process until smooth, adding more reserved liquid if necessary to achieve desired thickness. I like mine fairly thick and creamy-- robust enough to stand up to a carrot stick (or celery slice or pepper strip). Refrigerate in airtight container.

Smitten Kitchen's been talking about hummus too. Hers is more labor intensive and heavier on the tahini. I'm sure it is scrumptious!