I seriously do not know why it has taken me this long to make my own hummus. As much as I've loved this spread since college, I guess it never occurred to me that making my own wouldn't be that hard.
Ingredients
1 can of chickpeas, drained
1 head of garlic
1/4 cup of tahini
1 lemon (for zest and juice)
1 tbsp olive oil
2 tsp ground cumin
salt and pepper
Directions
Cut the top off of the whole garlic head and drizzle with olive oil. Add salt and pepper if so desired. Wrap the garlic in tinfoil and roast for about 30 minutes on 350 degrees. Once it is cool enough to handle, squeeze the cloves out and into a food processor with the tahini, 1 tsp of lemon zest, the juice of that same lemon, olive oil, cumin, salt, and pepper. Puree until smooth. If the spread is too thick, add a little bit more olive oil or water.
I love pairing hummus with green peppers, carrots, pita chips, or in pita wraps.
It is super versatile and a healthy spread/dip option. I'm also featuring one of my latest vintage finds, these super cool 50's/60's small prep bowls. I purchased two of these bowls in the speckled blue color and two bright yellow ones for $1.49 a piece! It wasn't until I got home that I realized they matched perfectly with this sweet dish towel my Mom gave to me. I would love to have my kitchen reflect this color scheme!
So who else out there enjoys hummus?
Definitely try making you own if you do, it's way cheaper!
-KateLainey
love love love. this made me super hungry. :) thanks for the recipe!
ReplyDeleteYES! I am a hummus addict! I really love those bowls! I am glad you like blue kitchens, I am painting my kitchen blue :):)
ReplyDeletei love hummus! and anything with tahinee! :)
ReplyDeleteNo kidding! Hummus gets expensive really quickly. But is so yummy. It's sort of funny the way that consumer culture has changed our way of thinking--about how there are some foods we don't even consider making ourselves even though that's how it was first made...
ReplyDeleteNice post. Like always, so inspirational, though I have a few weeks yet 'till I'll have free(ish) time to try things like this.