HUMMUS

INGREDIENTS:

2 cans of chickpeas

1/2 c tahini (I like Hummingbird, toasted)

1 lemon, juiced

2-3 cloves of garlic (I used 2)

1/2 t salt

couple of cracks of pepper

1/4 t paprika

1/4 c grapeseed oil

1/4 + 1/8 c water

 

Hummus. I love it on sandwiches, I love it on crackers, I love it on veggie sticks. It's just good stuff. It actually helped calm my belly when I was pregnant with my daughter. This stuff has been around for a very long time. The earliest record of it was from Egypt in the 13th century. It's high in iron, vitamin C, vitamin B6, as well as folic acid, not to mention packed full of protein and dietary fiber. It's just amazing stuff.

Squeeze the lemon over the same strainer you used to rinse the chickpeas. This will help catch any seeds that come out.

When you cut into the lemon, juice will be dripping from it.

Roll the lemon on a cutting board before cutting. This will help break up some of the juice "cells" (I don't really know what to call them), making it a little easier to juice.

Mince your garlic, or use a garlic press, add it to your chickpea mixture.

I don't normally take the chickpeas out of the processor, this is just to show you the consistency. It should resemble a loose play-dough. It should not be wet, and it should hold its form, and should be smooth.

Blend for 3 minutes, scraping down the sides after every minute. If you still have lumps after 3 minutes you can turn it on for a little longer. You really want to blend it thoroughly before adding any liquid. Adding liquid at this state will just result in lumpy hummus.

Throw your chickpeas in a food processor. A hand blender will also work for a smaller scaled recipe.

Drain your chickpeas.

I really like to rinse canned chickpeas well. Sometimes I'll run them under water, and sometimes I like to fill up a bowl and just let them sit in the water, then I stir them around, making sure they get fully rinsed.

Gather together all of your ingredients.

After adding the lemon and garlic, add the tahini. I like to blend it for 2 minutes. Then I add the water and oil. You really want to make sure that the mixture is smooth before adding the water.

You can't really tell from this picture, but this is really smooth.

I like to serve my hummus with crackers, pita bread, or veggies. If you're anything like my friends, all you'll need is a spoon. Like I said, this will freeze well, but it normally gets eaten very quickly. Grab a spoon and enjoy!

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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