I make hummus for lunches at least once a week. It’s cheap, it’s easy, and it tastes so perfect with a toasted pita. My version is definitely not authentic, as it’s missing tahini, or sesame seed paste. I don’t keep tahini in the house, and I hate buying a small amount of it just for hummus. So I leave it out, and it tastes just as yummy. I think I got the idea from Mr. Food years ago, and it’s been in my repertoire ever since.
Try it as a dip with toasted pita bread, or use as a spread in wraps with a whole wheat tortilla (warmed), spinach, roasted bell pepper, cherry tomatoes, and cucumber slices. Hummus also makes a great sandwich filling, along with lettuce, tomato, and avocado.
- 1 can chickpeas, drained, liquid reserved
- 1 small garlic clove, coarsely chopped
- 2 to 3 tablespoons olive oil
- Juice of half a lemon
- 1/2 to 1 teaspoon cumin
Combine the chickpeas, garlic, olive oil, lemon juice, and cumin in a food processor. Pulse a few times, then slowly add some of the chickpea liquid, a tablespoon or two at a time, as you continue to puree the mixture. Taste the hummus for texture and flavor, adding more liquid if needed (I usually use between 1/4 to 1/3 cup, but you can use more if you prefer a more runny consistency).
Makes about 1 3/4 cups.
Source: Possibly Mr. Food.