Hummus

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!

Hummus

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.

18 thoughts on “Hummus

  1. !!!!I love hummus! It’s so easy to make too. I’m playing with the different amounts of garlic to add and using garlic salt as opposed to regular sea or kosher salt.Making your own pita chips is easy as well. Slice up some pitas, salt them and bake in an over at 350 degrees for 15-20 minutes.

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  2. I used to make hummus until it became easy to purchase in a store. But, I’ve been considering going back to the homemade route lately. I just need to find that tahini paste!

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  3. Odd – every recipe I come across calls for tahini. I just use 2 Tbsp. of sesame seeds. Works like a charm! And tastes better, too.My recipe also calls for nutmeg, not paprika. You should try it sometime. It’s killer. Love your photo. What kind of camera do you use for food photography?

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  4. Noel: Pita chips ARE really easy. And so good!Captain Steve: Chocolate and chipotle sounds adventurous, but I’d be willing to try anything.Meg: I use a Canon DS200, a pretty basic and reliable camera.

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