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Dressed-Up Hummus

My creation after tasting many variations and reading recipes and methods

Print Recipe

Ingredients Method Notes

Ingredients

2 cans chickpeas drained (reserve liquid)
1 t. salt
¼ c. tahini*
2 halved garlic cloves
Juice of 1 lemon

Method

Blend chickpeas well in food processor.
Add other ingredients and process until very smooth. Add a bit of reserved liquid if hummus is too dry. It should not be as thick as mashed potatoes but smooth and silky.
Spread onto a plate, platter, serving dish.
Beautifully garnish with any or all of the following:
Olive oil
Cucumbers, chopped
Fresh cream (I prefer raw, if available.)
Sun-dried tomatoes, chopped
Paprika, smoked or regular
Feta cheese, crumbled
Oregano, rosemary, parsley, fresh or dried
Serve with fresh pita bread, pita chips, bagel chips or fresh cucumber slices, bell peppers strips or carrot sticks. What a delightfully refreshing snack or meal!

Notes

Notes: Hummus may be made ahead of time and kept in the refrigerator tightly sealed. If it seems to dry out a bit, give it a splash of water and stir to make it ready to eat. One variation is to add herbs or roasted red bell peppers to the food processor when mixing.
Hummus is a tasty canvas with which to experiment. Personalize it and enjoy!

*Tahini is a paste made from sesame seeds. It resembles peanut butter in appearance and can be found in many grocery stores, specialty stores or bulk food clubs.

Katie’s Timely Tip: One way in which I learn about food preparation is to seek advice of
great cooks. Using this tactic, I gleaned from a Greek restauranteur his secret to the
smoothest hummus we’ve ever eaten: peeling the cooked chickpeas!