Hummus is one of my "backup" snacks. It's so easy and only takes 5 minutes to whip together, which makes it the perfect last minute appetizer. The original recipe this stems from is a good starting point for a hummus and tastes great with some tweaks. I have thrown this together for impromptu barbecues, mid-afternoon snacks, or as a side dish. It always seems to magically disappear when it's served, so why not try making some hummus on your own?
After a day of gardening yesterday, nothing sounded better at 4:00 that a cold beer and some hummus and veggies (slightly random combo, I know). So, armed with the immersion blender, I made a quick batch and thought I'd try converting some of you to homemade hummus makers as well. If you want to make it look a little nicer than just a bowl of brown puree, save a few of the garbanzo beans and use some chopped parsley as garnish. My one word of advice is that you do not substitute anything for the Tahini. The flavor will not be right and you won't be eating hummus.
Adapted from Allrecipes
Makes one bowl full
Prep time: 5 minutes
2 garlic cloves, peeled and roughly chopped
1 400g (about 14 oz) can chick peas/garbanzo beans, 1/3 cup liquid reserved
4 1/2 tablespoons lemon juice (if fresh is not available, bottle will do)
3 tablespoons tahini
2 tablespoons olive oil
pinch of cumin, to taste
pinch of salt (about 1/4 to 1/2 teaspoon)
Place all ingredients in the bowl of an immersion blender or food processor. Reserve a few of the garbanzo beans for garnish, if desired. Mix until combined and smooth. If you want your hummus creamier, save more of the liquid from the can of garbanzo beans and add it to the mix.