“Don’t be afraid to adapt new ingredients into your own techniques, and traditional ingredients into new recipes”~ Jose Garces
I have had difficult relationship with chickpeas. Not that I disliked them. I tried buying them canned or dried and usually they just sat in my pantry waiting to be resurrected in some amazing recipe. Until recently, when I finally got some tahini paste and finally got to making hummus. Now I can’t believe it took me that long to make it. Now it lands on my table at least once a week as a very tasty and super healthy snack with different veggies. In most cases with my new found love – purple carrots.
This is a very simple basic hummus recipe. Experiment with additional flavors depending on your liking.
- 2 cans chickpeas (400 ml)
- 2 garlic cloves
- 4-5 teaspoons tahini
- 4 tablespoons olive oil
- 1/2 lemon freshly squeezed juice
- 1 teaspoon sea salt
Strain the chickpeas, reserving some liquid if you want your hummus less thick. Rinse them in cold water and pour into food processor. Add crushed garlic, tahini, lemon juice, salt and olive oil. Blend until smooth. If you see the mixture is too thick, use a bit of liquid from chickpeas to thin it. Serve with your favorite veggies. My favorite choice is carrots or fresh cucumber.