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Recipe – Simple Homemade Hummus

May 9th, 2013 | Posted by EnergyEarth in Green Recipes

Hearty chickpeas blended with tangy tahini, garlic, extra virgin olive oil and your choice of spices make this creamy, versatile treat both healthy and delicious. Making it yourself is surprisingly easy, inexpensive and better than store bought. And you can customize the flavor exactly how you want it!

Hummus ingredients

Here’s what you need:

–          2 cups of chickpeas (15oz)

–          ¼ cup fresh citrus juice (lemon juice is preferred, but oranges will do in a pinch)

–          ¼ cup tahini (can be found at some supermarkets or international markets)

–          2 tablespoons minced garlic or half of a large garlic clove

–          2 tablespoons extra virgin olive oil

–          Dash of sea salt

–          2-3 tablespoons water (as needed)

And you may want:

–          Cracked black pepper

–          Ground cumin

–          Paprika

–          The possibilities are endless!

Beginning the hummus

If you’re using chickpeas from a can, simply wash and drain them in a colander. If you prefer dried chickpeas, we suggest following these instructions for soaking and cooking.

In a food processor or blender, combine tahini and citrus juice and blend for about a minute. Add the olive oil, minced garlic and salt to whipped tahini and juice. Blend for another minute, scraping the sides occasionally.

Mixing the hummus

Add the chickpeas and desired spices to taste and blend until smooth, scraping the sides of the bowl periodically. Most likely the hummus will be too thick or slightly lumpy. To fix this, gradually add the water until the consistency is perfect.

Finishing the hummus

And there you have it! Super easy and delicious. Top with olive oil and a dash paprika, a spoonful of garlic or whatever spices you used for a real store-bought feel.

We found that hummus is nearly always best after it has rested for about a day, allowing the flavors to meld fully. Store in an airtight container and refrigerate up to one week or freeze for up to six months.

—The EnergyEarth Team

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