Who knew that garlic, chickpeas and tahini puréed together could be so sublime and addictive?
While most of us grab a container of hummus whenever we’re at the store to go with whatever veggies, chips and pita we have in our kitchen, this simple, lovable Mediterranean staple is also fun, easy and inexpensive to make yourself.
Here’s a fast and delicious recipe. My sister and I particularly love the this recipe when we use tahini by Krinos. Warning: It makes a large batch!
4 garlic cloves
1 teaspoon salt
two 1-pound 3-ounce cans chickpeas, drained and rinsed
2/3 cup well-stirred tahini
1/4 cup fresh lemon juice, or to taste
1/2 cup olive oil, or to taste
1/4 cup fresh parsley leaves
2 tablespoons pine nuts, toasted lightly
toasted pita wedges for dipping
On a cutting board, mince and mash the garlic to a paste with the salt. In a food processor purée the chickpeas with the garlic paste, tahini, lemon juice, 1/4 cup of the oil and 1/2 cup water. Scrape down the sides every so often and and keep puréeing until the hummus is smooth. Add salt to taste. If it’s too thick, add water until it’s the desired consistency. Transfer the hummus to a bowl.
Clean the food processor, and then use it to purée the remaining 1/4 cup oil with the parsley until the oil is bright green and the parsley is minced. Transfer the parsley oil to a small jar.
The hummus and the parsley oil may be made three days in advance and kept covered and chilled.
When ready to serve, divide the hummus between shallow serving dishes and smooth the tops. Drizzle the hummus with the parsley oil and sprinkle it with the pine nuts. Serve the hummus with the pita.
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