THERE’S A HUMMUS AMONG US
Does hummus come across as a daunting thing to make at home to anyone else? Because, it does (well, it did) to me.
This recipe came about like most of mine do- during an unofficial game of “Chopped” in my kitchen against myself. I often come into my cooking space, look at what I’ve got, and see what I can do with it. Well, this particular day I had a can of garbanzo beans and I had never made hummus so it sounded like just the challenge for me. I’ve always known the basics of hummus so no research was needed… I also knew that I needed tahini (sesame paste- one of the key components in hummus) but I didn’t have it. So I improvised and it turned out great! The final revised recipe, however, is INSANE with the tahini so I definitely recommend getting some for this.
What I love about this recipe is that it is suuuper easy and so versatile that you’re going to want to dip everything in it (veggies, pita chips, chicken wings…. Any protein in general!) …and spread it on everything (sandwiches, crostini, your hand). One thing that I found absolutely amazing (and, again, discovered by accident) was dipping my OVEN ROASTED ARTICHOKES (<< recipe here) in it! Holy smokes I’m hooked!
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You will need:
1 15 oz can garbanzo beans (aka chick peas) Drained- liquid reserved.
¼ cup fresh lemon juice (about 2 lemons’ worth)
2 cups chopped fresh basil
1/3 cup chopped green onion tops
1 clove of garlic
½ cup tahini (this can be found in most grocery stores these days- usually in the specialty foods section)
1 ½ cup grated parmigiano reggiano
salt
pepper
Juice your lemon and chop your herbs. Toss them in a blender or food processor. if you’re using a blender (which I do, because my food processor broke years ago believe it or not) put all of the liquid in first- it will help get everything blended more smoothly and easily.
Toss in a few Tbs of the reserved garbanzo bean liquid as well as your beans, garlic clove, and tahini.
Grate your cheese and toss it in with some generous dashes of salt and pepper. Blend your mixture until everything is smoothly incorporated. If it seems too stiff, add more reserved liquid or a few Tbs of water. Transfer to a bowl and refrigerate for at least one hour to chill completely and let flavors marry. Serve, and enjoy!
(Condensed… well sort of)
You will need:
1 15 oz can garbanzo beans (aka chick peas) Drained- liquid reserved.
¼ cup fresh lemon juice (about 2 lemons’ worth)
2 cups chopped fresh basil
1/3 cup chopped green onion tops
1 clove of garlic
½ cup tahini (this can be found in most grocery stores these days- usually in the specialty foods section)
1 ½ cup grated parmigiano reggiano
salt
pepper
Juice your lemon and chop your herbs. Toss them in a blender or food processor. if you’re using a blender (which I do, because my food processor broke years ago believe it or not) put all of the liquid in first- it will help get everything blended more smoothly and easily.
Toss in a few Tbs of the reserved garbanzo bean liquid as well as your beans, garlic clove, and tahini.
Grate your cheese and toss it in with some generous dashes of salt and pepper. Blend your mixture until everything is smoothly incorporated. If it seems too stiff, add more reserved liquid or a few Tbs of water. Transfer to a bowl and refrigerate for at least one hour to chill completely and let flavors marry. Serve, and enjoy!