Tuesday, January 8, 2013

We're Back! With Hummus!

Oops.. I may have slightly underestimated the time needed for grad school. I got thoroughly distracted from my dear food blog.. and this damn rain/ early sunset makes picture taking significantly more difficult! Christmas was a lovely break, and with it came a beautiful new immersion blender! I was so excited, and am definitely finding all sorts of ways to use it! Homemade hummus is actually possible without a food processor, the immersion blender makes it perfectly creamy. Making hummus from scratch is so much cheaper for me than buying it at the greek store down the street (Although I haven't yet perfected their amazing pesto hummus..). This recipe is nice and garlicky, and perfect with veggies or toasted pita. Enjoy!
  • 1 can chickpeas, partially drained (leave about 1 tbsp of juices with the chickpeas)
  • 2 tbsp tahini
  • Juice of 1 lemon (more to taste)
  • 3 garlic cloves, minced
  • 1 tbsp extra virgin olive oil
Combine all ingredients in a bowl, and blend! If you need more liquid, add either some extra olive oil or lemon juice, whatever you like! Chill for a few hours or overnight, it gets more garlicky the longer you let it sit.

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