Hummus

I love Friday nights during the Spring and Summer!

One of two things usually happens

1. Handsome and I go out for Happy Hour

or (my personal favorite)

2. Handsome and I stay home and have our favorite finger foods for dinner.

Our current Friday night favorite is hummus!  Ever since I found out how easy it is to make, I’m hooked.  I like that it doesn’t contain any preservatives when it is homemade and I can taylor my hummus to what I have in my pantry and fridge, like adding artichokes or black beans.  It stays in the fridge for up to a week in a airtight container.  What’s not to love?  It can be served with the traditional pita wedges or vegetables are great to dip in, but my favorite is kettle potato chips, they could be original or the salt and vinegar taste great dipped into the hummus.  I figure with the healthiness of the hummus, what’s a few kettle chips?

Hummus

When making hummus it makes a huge difference when the skins are peeled off the garbanzo beans, in order to get that truly smooth consistency.  It does take a bit of time but so worth the extra effort.

Hummus in red clay pot

Hummus
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Ingredients
  • 2 garlic cloves, chopped
  • 2 cans garbanzo beans, drained & skins removed
  • 1¼ teaspoon sea salt
  • 3 tablespoons of tahini (sesame paste)
  • Juice from 2 lemons
  • 3 dashes of tabasco
  • ¼ cup of hot water
Directions
  1. Make sure the skins of the garbanzo beans have all been removed. It is tedious, but worth the extra work.
  2. In a food processor add ingredients one at a time. Blend each added ingredient until smooth.
  3. Continue this process until all ingredients have been added and the hummus is pureed to a smooth constancy.
  4. Taste hummus and adjust any seasoning.
  5. Hummus can be served at room temperature or chilled.
  6. When serving, sprinkle a bit of paprika and dried basil on top for presentation.

Hummus 3 Enjoy!

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