Dressed-Up Hummus

My creation after tasting many variations and reading recipes and methods
Print Recipe

Ingredients
  

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

Instructions
 

  • 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!