Thursday, May 27, 2010

recipe: garlicky hummus


Lately, I've been examining the prepacked foods that I buy and seeing if I can't make them myself, from scratch. It's usually way cheaper and ups my probability of surviving the zombie apocalypse. (Seriously - who wants to live in a world without delicious foods? Not I!) So far, I've had success with polenta, black bean burgers, and pesto, but one thing I have never made from scratch has been hummus.

Until this week, that is. Any vegan worth her salt should have an easy and delicious hummus recipe on hand, and I can finally join the ranks of those who know how to puree their way to garlicky bliss. I especially like this recipe because it doesn't require tahini. I have nothing against tahini, expect for the fact that I use it so rarely I can't justify the cost, and I don't think this recipe suffers for leaving it out. Also, I urge you to think of this as a base, ready and willing to take on anything you might add to the mix - artichokes, roasted red peppers, dill, spinach... the possibilities are endless!

A word of caution - if you make this as is, stick a breath mint in your pocket. I love garlic, which is good because after I ate this for lunch, I tasted it all day!


Garlicky Hummus

1.5 - 2 cups chickpeas
1/4 cup extra virgin olive oil
1 Tbsp fresh lemon juice
3 cloves garlic
1 tsp cumin

Directions: 
Combine ingredients in a food processor until smooth and creamy. Store in an air tight container for up to three days in the fridge.