My family enjoys hummus. Normally, I buy it at the store and we'll use it as a dip for pita chips or veggies. I needed hummus for a recipe (see tomorrow's post!) and recently saw this homemade hummus recipe. I liked it because it didn't call for tahini. I've made hummus in the past, bought the container of tahini for like $5 and only used it once. Another plus is that I already had all of the ingredients in the house. This was super easy to make, just like the title implies. The most time consuming part was taking the skins off of the chick peas. This was very garlicky and tasty but it definitely wasn't as creamy as I would have liked (like the store bought hummus!). Could the tahini possibly have something to do with it? Possibly. This was perfect for my recipe that I needed hummus for, but I probably won't make it again.
Supe Easy Homemade Hummus
recipe from
Pinch of Yum
Ingredients:
2 cans chickpeas
1 clove garlic
2-3 tablespoons olive oil
up to ½ cup water
½ teaspoon salt
Directions:
Remove the skins from the chickpeas by gently pinching them until the skin comes off. Discard the skins and reserve the chickpeas.
Place de-skinned chickpeas in a blender or food processor with garlic, olive oil, ¼ cup water, and salt. Blend or puree until very smooth, adding the remaining water one tablespoon at a time if the mixture is too sticky to move through the blender. Once the mixture is going, you can stream in a little bit more olive oil to help achieve a super creamy texture.
Family Rating: 1 thumb up.
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