Sunday, December 26, 2010

Hummus Among Us

My recent recipe for millet salad only used 1/2 a can of chickpeas, which meant I had some chickpeas leftover.  Hummus is the fastest way to use up chickpeas.  Here's my recipe, but the fun thing about hummus is you can add so many different  flavors: roasted peppers, onions, herbs--feel free to play!

1/2 can chickpeas, drained and rinsed
2 or more cloves of garlic, run through garlic press (if you can't get the taste strong enough, let it sit a few hours: garlic gets stronger in hummus with time)
1/4 t cumin
1/2 t salt (hummus absorbs a lot of salt)
2 T tahini
1/4 c olive oil (some people use UNtoasted sesame oil instead
a little water to get the hummus to your desired consistancy

Mix ingredients together in a blender, or mash in a bowl with a potato masher (for a chunkier texture).  Allow to sit for an hour, then adjust seasonings to taste.  Serve with crackers or on toast or raw veggies, or thin and use as a sauce for veggies, on sandwiches, or just eat it with a spoon from a bowl.  (Keep some mints handy if you have a job interview or date afterward!)

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I'd love to hear your comments, especially if you have a recipe to share!