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Like many people, I discovered
hummus sometime during the college years, consuming tubs of the
stuff at a time. You’ll never buy ready-made hummus again once
you realize how easy – and cheap – it is to make this
delicious dip from scratch. Traditionally served with pita bread
wedges, hummus also makes a great veggie dip or sandwich spread.
1 can cooked chickpeas (approx. 1½
3 Tbsp. tahini (sesame paste)
¼ cup olive oil
juice from 1 medium-large lemon
1 clove garlic
2 tsp. ground cumin
salt and pepper to taste
1. Reserve a few chickpeas. Add
all remaining ingredients except for the salt and pepper to a blender.
Combine until smooth, adding more olive oil (or water, if you prefer) if
the mixture appears too dry.
2. Taste, adding more lemon
juice, garlic or cumin as necessary. Add salt and pepper to taste. Serve
in a bowl, garnished with remaining whole chickpeas and drizzled with
extra virgin olive oil, if desired.
chickpea eggplant stew
. laze . home.