Homemade Hummus
Oh, how I *love* hummus– it’s earthy, creamy and all things yummy. It’s also vegetarian (vegan, actually!) gluten free, soy free, corn free, dairy free and nut (but not seed!) free– fabuLESS!
INGREDIENTS:
15 oz chickpeas (1 can), drained and rinsed well (don’t cheap out on the chickpeas, get the ‘premium’ ones, if possible)
3-4 cloves of raw garlic, finely minced (or pressed through a garlic press– optionally, use roasted garlic instead of raw)
1/3 cup tahini (sesame paste)–Goyza brand is gluten free, if that’s a necessity for you
1 tbs extra virgin olive oil
1 tbs red onion, finely minced
1 tbs fresh parsley, chopped (or use cilantro, if you prefer)
1 fresh lemon, juiced and zested
salt, to taste
fresh cracked pepper, to taste
(Optionally: add chopped olives, chopped roasted red peppers, or anything else that makes you happy)
INSTRUCTIONS:
I prefer my hummus VERY chunky, almost like a deconstructed hummus, if you will– so rather than using a food processor, I simply put all of the ingredients (except for the olive oil and tahini) in a bowl and used a potato masher (you could alternatively use a fork) to lightly mash the chickpeas– then I stirred in the tahini and olive oil. Alternatively, add all of the ingredients to a food processor and whirl it around until it’s the texture that you prefer. And, of course, feel free to adjust the ingredients as you see fit– make it lemon-y-er or more garlicky– or less, whatever floats your boat.
Serve on top of a salad, with toasted pita chips– or inside a pita with some spinach and/or sun-dried tomatoes– or even as a dip for veggies– enjoy!
Below is a scoop of hummus on top of romaine lettuce, topped with tahini dressing and roasted chickpeas for crunch!
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