This week I went on a do-it-yourself-spree in the kitchen, making my own versions of some of our regularly consumed food items that we usually purchase at the store. I made my own hummus, baked pita chips and granola. The pita chips were okay, but the hummus and granola were great!
With grocery prices on the rise, it can often be more economic to go the homemade route. Plus, you have more control over the ingredients, allowing the possibility of healthier, fresher, and better tasting food.
I was introduced to hummus a few years ago, and have since wanted to make my own. I finally got around to buying a container of tahini, the ground sesame seed paste necessary for hummus. So I went to work with my food processor. The hummus was delicious, with a bold garlic taste. We had them with some fresh baked whole wheat pita chips.
It was so unbelievably simple to make, I began chiding myself for not doing this sooner. But I plan to make up for lost time by trying variations to this basic recipe in the near future. Like eggplant. And roasted red pepper. The hummus possibilities are endless, my friends!
1 19 ounce can chickpeas, drained
1 lemon (zest and juice)
2 tablespoons tahini
2 tablespoons olive oil
1 clove of garlic
1/4 teaspoon paprika
1 tablespoon chopped fresh parsley
salt and pepper
Set aside 12 whole chickpeas. Puree remaining chickpeas, lemon zest and juice, tahini, olive oil and garlic in a food processor until smooth. Add some water to bring it to desired consistency. Garnish with whole chickpeas, paprika, parsley, salt and pepper.