Monday, April 19, 2010

My Ultimate Creamy Homemeade Hummus

Last Saturday my friend had a fabulous BBQ. The BBQ was full of fun times, laughs, awesome food and a game called Taps (which brought me back to 4th grade on the playground). And even though it was surprisingly cold that day we kept warm by the charcoal grill and with my friend Julio's amazing chicken wings. Umm, Umm ,Umm, I wish I could eat one now.

But I, not wanting to show up empty- handed, decided I was going to make my Ultimate Creamy Homemade Hummus, which was a HUGE hit.
I know it looks delicious, but it tastes even better. Go ahead take another look.

Here are some tips you should know, so you can perfect my Ultimate Creamy Homemade Hummus the first time.

1.To get really creamy hummus a little extra effort goes a long way.

Chickpeas have a little thin skin on them, even the canned ones. They're easy to remove and the time spent doing this is well worth it.

2. Order is important.

You want to blend the lemon juice and tahini first until it's really smooth. Also
I like to mash the Chickpeas to help the process along. Once both are thoroughly mixed separately then you can add them together.

Ultimate Creamy Homemade Hummus

1 15 oz can of organic chickpeas
1/3 cup organic tahini
Juice from 1 lemon
3 cloves garlic, minced
1 tsp cumin
1/2 tsp sea salt
2-3 Tbsp olive oil
2 Tbsp water or vegetable broth

Drain and rinse the chickpeas and set aside. Remove the skin from the chickpeas.*

Combine the tahini and the lemon juice and blend until smooth and frothy.

Add the garlic and salt and blend again.

Now add in the chickpeas a little at a time. Scrape down the sides of the blender and push the chickpeas down to the bottom as needed. Once you've got all the chickpeas blended in, add the cumin, olive oil and turn on the blender and leave it for a few minutes. I like to use vegetable broth instead of water to add in a little extra flavor to the hummus and to thin it out. But you can also use water.

Garnish with parsley, olive oil, paprika.

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