Hummus
serves 2-4
A party favorite and picnic standard, hummus can be found at every grocery store, but it's so much better, and more impressive, when you make it yourself. Whip up a batch and eat it with pita or veggies, or as a low-fat sandwich spread.
1 15-ounce can chickpeas
3 cloves garlic, peeled
1 cup water
2 1/2 tablespoons tahini
1 tablespoon olive oil + more for drizzling
1 tablespoon sesame oil
1/4 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh parsley
1/8 teaspoon red pepper flakes
prep: 15 minutes
total: 45 minutes
can opener
small saucepan
food processor (or blender)
medium bowl
1. Combine the chickpeas (and any liquid from the can), garlic cloves and water in a small saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the chickpeas are soft, 10-15 minutes. Meanwhile, prep the remaining ingredients.
2. When the chickpeas are done, drain them and reserve all the liquid from the pan. While the chickpeas are still hot, combine them in a food processor with the tahini, olive oil, sesame oil, lemon zest and juice. Add 1/4 cup of the cooking liquid to start and blend until smooth, adding more liquid as you need it. (The hummus should be thin enough to pour but it shouldn't be soupy.)
3. Pour the hummus into a bowl, cover and put it in the refrigerator to chill at least 30 minutes. To serve, drizzle with olive oil and sprinkle with the parsley and red pepper flakes.
2. When the chickpeas are done, drain them and reserve all the liquid from the pan. While the chickpeas are still hot, combine them in a food processor with the tahini, olive oil, sesame oil, lemon zest and juice. Add 1/4 cup of the cooking liquid to start and blend until smooth, adding more liquid as you need it. (The hummus should be thin enough to pour but it shouldn't be soupy.)
3. Pour the hummus into a bowl, cover and put it in the refrigerator to chill at least 30 minutes. To serve, drizzle with olive oil and sprinkle with the parsley and red pepper flakes.
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