The Meal Planner

I'm really loving Elise's recipes at Simply Recipes these days. It seems she's always catching my eye when I'm searching for a recipe, and not to mention all the one's I've tried so far have been bang on. This hummus recipe is just that...BANG ON.

This was my first time making hummus homemade, and boy do I feel silly that I've never done it before. You know how much work it is to make? So little work you will feel silly too just reading the directions. This would make a fabulous dip to serve to company that pops over unexpectedly...provided you have a can of chick peas and some tahini hangin' around. But I'm sure you will after you've tried this recipe.

Recipe from Elise at Simply Recipes

Makes about 1 1/2-2 cups

2 cloves garlic, minced
1 can chickpeas, drained and rinsed
1/3 cup of tahini (roasted, not raw)
1/3 cup lemon juice
1/4 cup water
2 tbsp olive oil
1/4 teaspoon of salt

Dump everything in the food processor and let 'er rip. Serve with pita's, as a side to a Greek meal, as a dip for veggies or as a spread for sandwiches. I could eat this stuff on anything.

Click here for printable version of Hummus

Are you kidding me?! I will never again buy hummus. Homemade is so fresh and delicious tasting and not to mention it's way more budget-conscious to make it yourself. Wow. So good. After eating this with our lamb souvlaki and pitas, the next day I gorged myself and ate only hummus and pita for lunch.

The only expensive component to this recipe is the Tahini. It was approximately $4.00 and using 1/3 cup means I could make 3 batches of hummus. I think I will experiment with cutting it down to 1/4 cup just to make the tahini stretch a bit further. That's only if it doesn't affect the flavor...because right now it's DANG good!

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3 Responses
  1. Kelly Says:

    Wow, do I ever love your recipes! I just discovered hummus this summer and have been whipping up batches of my own ever since! A couple things I do differently are: I reserve the liquid from the canned chickpeas and use that intead of water. The flavor is much richer.
    I have also made my own tahini paste, which is simply toasted sesame seeds and olive oil blended together to make a paste. I make up a big batch of it and store it in my fridge to put directly into my hummus when I make it. Super easy!!
    I have also added 1/8 tsp of cumin and my husband and I love the taste!
    Thanks so much for the recipes & photos! Love it!!

  2. Great idea's Kelly. Cumin in hummus is such a tasty combination.

  3. Anonymous Says:

    I make a lot of hummus and I add some parsley (fresh or dried), a pinch of mint and a pinch cayenne pepper as well as cumin and the rest of it, except no additional salt. YUM!