Appetizer

Hummus

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This is a thick, yummy homemade hummus slightly adapted from Judi’s hummus. For the two of us, I halve her recipe, don’t use as much salt, and don’t use any olive oil (it doesn’t need it). Serve with pita chips or sourdough baguette. Eat it up in a day or two while it’s still fresh!

Hummus

Ingredients

  • 1 can chickpeas, or fava beans (from dried)
  • 2 T tahini
  • 1 lemon, juiced
  • 1 clove garlic (or 1 tsp minced)
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1-2 T olive oil
  • One of the following flavorings (optional)
  • 1/2 C roasted red peppers (or half jar TJs)
  • 1/4 C shiracha
  • 1/4 C chipotle sauce (Judi’s recipe) YUM
  • 1/2 C sundried tomatoes

Instructions

Drain and rinse garbanzo beans (I don’t use any of the liquid; it’s better thick!). Put beans, tahini, lemon juice, garlic, salt, cumin, olive oil, and an (optional) flavoring in a food processor and blend. Scrape into a bowl to chill, or serve right away. The picture here is with Judi’s chipotle sauce.