27 June 2014
Welcome friends. In the summertime, I make a lot of hummus. It is easy to make and only has a few ingredients. I love to use it as a dip with raw vegetables. I serve it with snow peas, sugar peas, broccoli, cauliflower, radishes, celery, and carrots. I recommend trying it with a variety of vegetables. You may be surprised by which ones you like.
Many years ago I was working in a small office, and I told an office mate that I wanted to find a hummus recipe. He said, he could tell me how to make it, and wrote out the recipe on a scrap of paper. I've been making hummus ever since. This recipe is a mash up of what he wrote down and some additions from the recipe in Ina Garten's
I've managed to get some of my coworkers hooked on this stuff. Sometimes I bring hummus and vegetables to work and put it out on a little table by my workspace for people to snack on. It is one of those snacks that seems to foster conversation. One of my coworkers has dubbed it "hummus chit-chat".
Hummus with Vegetables
15 min. prep time
Ingredients
- 1 can (15 oz) Garbanzo beans
- 1/2 tsp sea salt
- 3 cloves of garlic, chopped
- 1 lemon, juiced
- 1/3 cup tahini (sesame paste)
- 3 to 5 Tbl reserved liquid
Directions
pour the liquid from the beans into a glass and set aside.
rinse the beans in a medium bowl for about a minute (until the beans stop making the water bubble). Drain the beans and place them in a food processor. Add the salt and garlic. I chop the garlic into large pieces and let the food processor grind it finer. Process for about 30 seconds.
scrape the sides of the processor with a spatula. Add the lemon juice and the tahini. Process again for about 30 seconds. Stir the mixture with a spatula.
add 3 tablespoons of the reserved liquid and process until the hummus is smooth. If the hummus seems too thick, add 2 more tablespoons of the liquid and process until smooth. Store in the refrigerator in an air-tight container. The hummus will keep for about a week. I serve it with snow peas, sugar peas, broccoli, cauliflower, radishes, celery, and carrots. I recommend trying it with a variety of vegetables.