Dressed-Up Hummus
My creation after tasting many variations and reading recipes and methods
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 oilCucumbers, choppedFresh cream (I prefer raw, if available.)Sun-dried tomatoes, choppedPaprika, smoked or regularFeta cheese, crumbledOregano, 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!
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!