This hummus recipe is a no brainer guys, so easy I can make it in my sleep… Well, just make sure you’re not sleepy while operating the food processor, sharp blades, danger! But nothing can beat those blades on the Ninja blender. I’m on a rant here about Ninja (still waiting on my new machine so I can get my smoothie on!) I swear, I’ve never had a blender with such sharp blades. I was washing the small blade one day and just slightly brushed my finger on it and immediately started bleeding profusely! What is up with that? None of the other blenders have sharp blades! (right?)
Anywho… I had to make hummus to go with my whole wheat pita bread that I posted earlier this week. In fact, I made a whole bunch of other things to go with it, turkey koftas, tzatziki. But I’m still kind of horrible about documenting things that aren’t baked, cuz I just throw in a dash of this and a pinch of that and in the end I don’t remember what I did! Fact, we were making dinner last night, tacos, so I was making some pico de gallo, but I didn’t remember if I put garlic in it last time. Ryan said I did, but there was no proof cuz there was no recipe! If you’re curious, I did end up using garlic last night for my pico de gallo cuz we love garlic in my household, and it was good. 🙂 And I still didn’t write it down…
Speaking of garlic, this hummus is quite garlicky! AND I took notes while making it so I actually have a recipe for you. This recipe is adapted from Ina Garten. But I think it almost tastes like the one I have at the little Mediterranean place we frequent. Enjoy and don’t forget to make pita bread!
- 1 – 15 oz can chickpeas (drained, liquid reserved)
- 4 large garlic cloves
- 2 – 3 tablespoon lemon juice (1 lemon)
- 2 tablespoon liquid from chickpeas (or water)
- 1/3 cup tahini
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- Add garlic and chickpeas to the food processor fitted with the steel blade. Turn on the processor and process until coarsely pureed.
- Scrape down the side with a spatula; add tahini, lemon juice, liquid from chickpeas (or water), salt and cayenne pepper and process until a creamy mixture is achieved. Stop to scrape down the side as necessary.