New Year, New You!! Creamy Homemade Hummus
Growing up I absolutely dreaded eating garbanzo beans (also know as chickpeas), my mom would often sub them in for kidney or black beans and I vividly recall dumping them in the trash the moment she turned her back. Recently, during one of our many mom and daughter get-togethers she made the most delicious chickpea dip ever, she took what I think is a flavorless bean and infused delicious nutty and herbal flavors in it. Okay, so what she made was hummus but it was the most delicious, creamy hummus I have ever tasted. Never in my wildest dream did I think I would come to love chickpeas. Chickpeas are high in protein and serve as a great dip or dressing for just about anything. And although we usually think of chickpeas as a Mediterranean food it is a staple food in most Latin homes. Once you try this recipe you will never buy store bought hummus again!
Ingredients & Method (Yields 10 servings)
- 1 pound cooked chickpeas
- 2 cloves garlic, minced
- 1 1/2 teaspoons sea salt
- 5 tablespoons freshly squeezed lemon juice
- 1/4 cup water
- 1/4 cup tahini
- 1/4 cup extra-virgin olive oil
- Dash of chili powder
Place the chickpeas, garlic, and sea salt in the bowl of a food processor or blender. Blend for 30 seconds. Add the lemon juice and water. Blend for 30 seconds. Add the tahini. Blend for 20 seconds then drizzle in the olive oil.
To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with chili powder to taste, if desired.
Note: You can also top with chopped olives or sliced, roasted red peppers.