Homemade Hummus Recipe

Good grief, I suck at this posting business. It's the pictures of recipes that I want to post that always slow me down. I would love to show you glossy, beautifully posed picture after picture that I've taken, but since I'm too cheap to get a cardreader, it's always an ordeal to upload pictures. So what happens? I upload pictures like once a month and who suffers? You. The nice people who take time out of their busy lives to visit this ridiculous blog. THANK YOU.

So, since we're talking about homemade lovely tahini recipes from the previous post, I thought I would post a homemade hummus recipe straight from one of my favorite foodie websites TheKitchn. (No, I did not take that picture either...sigh). Enjoy and thanks for your patience!!

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Ingredients

1 15-oz can of chickpeas, drained
1/2 of a fresh lemon, juiced
1 small clove of garlic, minced finely
2 tbsp. olive oil
3 tbsp. tahini. Note: if you don't want to buy premade tahini, here is an easy tutorial on how to make your own tahini.
1/2 teaspoon salt
1/2 teaspoon finely ground black pepper
1 teaspoon sumac

Tools
A food processor or blender

Instructions

1. Combine all ingredients except the sumac.

2. Blend until smooth. If it is a little dry, just add a little more lemon juice or olive oil, a teaspoon at a time, until you have the desired consistency. Add more salt and pepper if you like.

3. Scrape out the hummus in a serving bowl and sprinkle the sumac on top.

4. Serve with raw veggies, or spread on some pita bread.

Other Hummus Variations:

• Try drizzling a little pomegranate molasses on top.

• Add two to three tablespoons of harissa for a little kick.

• Blend in 1 cup of roasted vegetables such as eggplant, zucchini, bell peppers, and garlic for a roasted vegetable hummus.

• For olive hummus, fold in 3/4 cup of chopped green or black olives.

• Nutty hummus is good! Try adding some lightly toasted walnuts or pine nuts.

• For a lemony hummus, add 1/4 cup of chopped preserved lemons.