Hummus

It has been awhile since I posted a recipe so in honor of my new food processor I will share my recipe for quick and easy hummus. I have been making this recipe since college and just making minor variations as different ingredients became available in my kitchen. You will notice that the base recipe does not call for tahini, this is because I went to college in a small town without a Mediterranean market so tahini was only available at the grocery store and was really expensive. Also, I use some of the liquid that the chickpeas are stored in to cut down the amount of oil needed so this recipe is fairly low-fat.


Quick & Easy Hummus

2-15oz. cans chickpeas, drained saving 1/2 cup liquid
2 Tbsp Extra virgin olive oil
2 cloves fresh garlic (minced)
1 Tbsp Spike all-purpose seasoning (or the seasoning of your choice)
1 Tbsp Lemon juice

Put the garlic, chickpeas, and reserve liquid into food processor and process until smooth. Slowly add the oil, Spike, and lemon juice and continue processing for 30 seconds. Transfer to large container and store in refrigerator for up to 10 days. Serve as a dip, on sandwiches, or with pita chips.

Makes about a quart of hummus.

To modify this recipe you can try adding any of the following...

• kalamata olives
• roasted red peppers
• fresh herbs (basil and parsley are excellent)
• 2 Tbsp tahini
• dill pickle relish
• pine nuts
• roasted eggplant
• hot sauce
• replace half chickpeas with Black beans and add chilies
• replace Spike with seasoning blend such as Cajun, Italian, or curry