Jan 29th, 2014
2 cans chick peas (garbanzo beans), drained but not rinsed
3 cloves garlic
1/3 cup tahini (sesame paste)
juice of 1-2 lemons (enough to equal about 1/2 cup) plus zest of 1/2 lemon
5-10 drops tabasco sauce
water, about 8-14 tablespoons
3/4 teaspoon kosher salt, plus more to taste
ground cumin and paprika
1. In a food processor, place chick peas, garlic, tahini, lemon juice and zest, tabasco sauce, and salt. Process until the hummus is coarsely pureed. Add water, a tablespoon at a time, processing each time until a desired creamy consistency is achieved. Salt to your preference.
2. Scoop into a serving bowl and sprinkle ground cumin and paprika on top. If you’re feeling extra wild, drizzle a teaspoon of good olive oil on top. Just remember it isn’t included in the nutrition facts. Serve Classic Hummus with sliced carrot sticks, sliced bell peppers, celery, cucumbers, zucchini sticks, or Toasted Flatbread Crisps.
*Note: Classic Hummus lasts about 5 days in the refrigerator. Delicious scooped on top of salad.
*Tip: Thin a scoop of hummus out by adding fresh lemon juice, and use as a dressing for a salad.
Recipe makes: 3 cups
Prep time: 10 minutes
Cook time: 0
Skill level: Easy