Hummus. How do I love thee? Let me count the ways. Haha. I buy hummus ALL the time. I will eat it on anything with anything. You’ll notice that it appears in my restaurant reviews and dishes all the time, yet, I’ve never made it before.
Well, that has all changed now! I made it, and boy was it delish. Now, a major difference of my hummus verses others is that it does lack tahini. I just couldn’t find it anywhere, but I found it was still great without it!!
Ingredients:
1 Can of chickpeas
1/3 of the chickpea “juice”
½ cup of water
1/4 cup of olive oil
6 tablespoons of lemon juice
2-3 garlic cloves, minced
1/2 of a red bell pepper, chopped
Combine the chickpeas, juice, ½ cup of water and about 1/8 of the olive oil in a pot, and bring to a boil. I like to soften the chickpeas a bit more than they already are. Cook for about 15 minutes. While that is boiling, go ahead and turn a small pan on medium heat, and add a little bit of olive oil, and toss in the peppers. I like to “roast” my peppers like this…although it isn’t technically roasting, I can keep a better watch on it this way, and I still get the flavor and the roasted, blistered skin. Once the peppers are roasted, I drain the liquid away from the chickpeas and put them in the blender (or food processer if you have one) with the peppers, lemon juice, and I gradually add the olive oil. Once everything is all nice and pureed, you will have your hummus. If you find that the blender blades are sticking, try adding more olive oil and really mixing it in.
Try this hummus with pepper strips or carrots! YUMMY!
This is a simple, easy, and fun appetizer to make for parties, or just as a snack. Takes about 5-10 minutes to do, and it’s healthy!