When I finally got around to making hummus, I couldn’t believe how simple it was. I’d been spending way too much money on store-bought hummus that wasn’t half as good.
This recipe comes from my friend and fellow dietitian Cheryl Graffagnino. I love it because it has lots of lemon, doesn’t require too many ingredients, and can be made in the blender–no food processor required.
Here’s what you need:
2 15-ounce cans chickpeas (drain and reserve the liquid)
Juice of 2-3 lemons
1 tsp. salt (I omit this)
Ground pepper to taste
1 clove chopped garlic (I use 1 tsp. jarred, minced garlic)
3 tablespoons tahini paste*
1/4 cup olive oil
*This is a paste made from ground sesame seeds usually sold in the “ethnic foods” section of the grocery store.
Place beans, lemon juice, salt, pepper, garlic, and tahini in blender (or if you’re fancier than I am, a food processor). While you blend it, drizzle in olive oil. Scrape side and continue to blend, drizzling in reserved liquid from beans until you get the consistency you want. Store in the refrigerator in an air-tight container.
Nutrition information for 2 tablespoons: 76 calories; 3.3 grams fat; 3.3 grams protein; 1.5 grams fiber