Hummus

May 13/21: International Hummus Day

We like to snack on chips and dips, such as tortillas y salsa or potato crisps and creamy cheese spreads. But lately we have been eating baked pita chips with hummus as it is heartier and healthier.

Made with mashed chickpeas (also known as garbanzo beans) and flavored with a few other simple ingredients, this Middle Eastern staple can be found pre-packaged at many grocery stores. But it is very easy to make at home and tastes much better and fresher than store-bought brands. Some creative cooks even make hummus with other ingredients, such as pinto beans, zucchini and roasted red pepper.

We stuck to the classic recipe for our blog post today in observance of Hummus Day, which can be celebrated either on May 13 or May 21.

Recipe

(Adapted from Food Network)

Ingredients

  • 2 cans (15 ounces each) chickpeas/garbanzo beans
  • ¼ cup lemon juice, freshly squeezed
  • ¼ cup tahini/sesame paste
  • 1 teaspoon ground cumin
  • 2 cloves garlic
  • ½ cup extra virgin olive oil
  • 1 teaspoon salt
  • paprika (optional)

Directions

Drain the cans of chickpeas, reserving some of the liquid. Remove and discard any of the remaining skins on the chickpeas.

Place the chickpeas, lemon juice, tahini, cumin and garlic in a blender or food process. Pulse until smooth. While running the motor, slowly pour in the olive oil. Puree until smooth. Season with salt. Add 2 tablespoons at a time of the chickpea liquid and blend to the desired consistency. Transfer to a small bowl. Sprinkle paprika, a little olive oil and a few whole chickpeas on top for garnish. Serve with pita bread or chips.

Notes