Hummus is so easy to prepare and I almost always have the ingredients to make it on hand. It is also really versatile because it isn’t an overpowering base flavor so you can really play around with it and make it in all sorts of flavors. Roasted garlic and roasted red pepper happen to be two of my favorites. I like it paired with a nice vegetable crudite or herb toasted pita chips.
- 1 can (16 oz) or 2 cups cooked chickpeas drained (reserve liquid)
- 1 large clove of peeled garlic
- ¼ cup sesame tahini
- Juice of 1 large lemon (3 TB)
- ½ coarse (kosher) salt
- 1 TB coarsely chopped fresh parsley
- ¼-1/3 cup of reserved bean liquid
- Put the chickpeas in a food processor or blender, setting a few aside for garnish if you like. Add the garlic, tahini, lemon juice, salt, and parsley and puree until smooth.
- Blend in the reserved liquid 1 tablespoon at a time, until the hummus reaches the desired consistency. Thicker for a spread, thinner for a dip.