I hope you have had a nice, restful weekend. I woke up early this morning and went for a walk around some walking trails near my house. It was 14 degrees out so I only did about 2 miles, which is probably better for my knee anyway.
Then I got hungry and I decided to make my favorite food, HUMMUS! I thought some of you may enjoy this recipe. I am really picky, and I tried probably 6 different recipes before I finally came up with one on my own that I like the most by combining different parts of all of them.
To make this hummus, shall we call it Maddie’s Hummus, you will need:
A food processor (or blender or any equipment that will blend the ingredients together)
1 can of chick peas, also called garbanzo beans sometimes. (I have tried different brands, organic and non, etc. So far I really like this Kuner’s brand of garbanzo beans with no salt added. They have a good flavor, better than the organic ones I’ve tried. I have not been able to find dried, bulk chick peas at any grocery store near my house. But I hope to make this recipe with dried chick peas sometime.)
Juice of 1 lemon (I got about 4 tablespoons of juice out of this one, in case you wanted to use just bottled lemon juice)
3 tablespoons of tahini paste (sesame seed paste)
water (I use less than ¼ cup)
approximately 1/8 teaspoon cumin (I think I used less than that actually)
First I drain the chick peas of their liquid and rinse them off, and place them in the food processor. Then I juice the lemon, and add the juice, the tahini, and the olive oil. I run the food processor until it gets mostly mixed. Then I open the lid and add some water, and just kind of keep mixing and adding water until it reaches the consistency I want. I make it only slightly thin because the hummus usually thickens a little bit after its been in the fridge. Then after I have it as thin/thick as I want, I add the salt, garlic powder, and cumin. For the cumin, I use very little, because it has a very prominent flavor in my opinion. Then I just continue blending until its smooth and completely mixed. Some people make their hummus kind of chunky, I prefer mine to be very smooth and creamy. Then just put it in a sealable container and keep it in the refrigerator. Mine usually only lasts a couple of days because I eat it all, so I don’t know how long it keeps lol. Then you can eat it with veggies, or baked pita chips, or pita bread. I like to make this hummus crusted chicken recipe. Remember you can always experiment and try different spices, use real cloves of garlic (which I don’t like), roasted garlic or roasted peppers, and just flavor it however you like.
If any of you make my recipe, let me know what you think!!