Family Hummus Recipe May 30 2016
Whether it’s a substitute for mayonnaise on a sandwich, a vegetable dip that is healthier than one based in sour cream, or protein-packed snack eaten with a spoon (my guilty pleasure!), hummus is easy to love and easy to make.
Yes, there are amazing store bought versions, but our family recipe has less sodium, less additives and allows you to add what flavors you like!
What You Need
* 1 15-ounce cans of Chick Peas (also known as Garbanzo Beans). I use a lower sodium version made by Goya because I prefer less salt to start.
* 3 tablespoons of Tahini - a paste found in most grocery stores
* 3 tablespoons of Olive Oil
* 1/4 cup of Lemon Juice
* Salt to taste
* If you like Garlic - add 1 raw clove or 1/4 teaspoon of garlic salt
* If you want a less lemony taste - add 1/4 teaspoon of ground Cumin and/or Paprika to taste
What You'll Need To Do
* Drain and rinse your can of Chick Peas - you can put aside the chick pea liquid to use later if needed. NOTE: My grandfather chose to strain the chick peas through stockings - a "new pair", he would always add - to remove the excess liquid. You can use a small-holed strainer.
* In a food processor, add your Chick Peas, Olive Oil, Lemon Juice, Tahini, Salt and optional ingredients (garlic and cumin) should you choose to use them. Puree until smooth and creamy. NOTE: My grandfather used a blender, which took longer and often clogged. My mother did the same until, one Christmas, I bought her a small food processor which she finally opened, out of necessity, a year later. After using it once, she was a believer.
* If needed, add a touch of water OR the reserved liquid from draining the chick peas (My Uncle's suggestion) to make the hummus creamier.
* Transfer the hummus to a serving bowl and, if you choose, sprinkle the top with paprika.