08 September, 2009

Jenna's Hummus is what's blending!

I posted earlier about Mediterranean night and a hummus recipe. It was one from Everyday food. I found my recipe - it was on the back cover of one of my cookbooks. A great "safe" place to put one of my favorite recipes. This is my double batch recipe.
Jenna's Hummus

2- 3 cloves of garlic (I mince mine first, if you are not a huge garlic fan, use 1 clove)

2 cans chickpeas (1st can, pour in everything, 2nd can, drain, keep liquid)

3 T. Lemon juice (fresh is best, lemon juice from a plastic lemon is fine)

2 T. Tahini

1 t. cumin

1 t. sea salt

1/8 t. cayenne (or to taste)

1/2 t. paprika

Put all ingredients except for the extra liquid from the 2nd chickpea can in the blender or food processor. Blend. Scrape down sides of blender if necessary. Add liquid from 2nd chickpea can until smooth. Olive oil is also a great liquid to use for a smooth hummus. Blend until smooth. Season to taste. Garnish with a drizzle of EVOO, a dash or two of paprika, maybe a kalamata olive or 10?

Of course sun dried tomatoes or roasted bell peppers can be added. Pour out half of the plain hummus from the blender and add tomatoes or peppers. mmm . . .

Enjoy with pita chips, veggies, wraps, etc.

En Guete!


Julie Ramsay said...

sounds divine....

Jack said...

ok...now I'm ready to make hummus again...one of my all time favorites (but, shh...Silvia also loves it and gets it all down before I have a chance)...

iamwoman said...

it's kinda freaking me out how similar our food tastes are.

I don't even have a recipe for my hummus--but it looks pretty darn similar. I'll have to try the cayenne and paprika. Have you tried the whole foods roasted red pepper hummus from their recipe book? to die for!

JP said...

Can't wait to make it this week for Greek night! Maybe tomorrow?

Meg said...

I discovered a tip for making hummus without EVOO super smooth and creamy. Just heat the chickpeas and the tahini before blending them. For some reason it makes it super creamy and delicious. Check out the recipe here: