One of the favorite things that I whipped up during lockdown was hummus. I usually purchase a tub of it from the grocery store. There’s something artistic about creating customized spices for the dip, though.
I also like to add in special garnishes like toasted sesame seeds, parsley, or even green onions.
Here’s a quick recipe:
1 can chickpeas (drained and rinsed)
1/4 c olive oil
1/4 c cold water
2 garlic cloves
2 lemons, juiced
1/2 tsp cumin
1/2 tsp paprika
pinch of salt and pepper
Place all ingredients in the food processor and mix.
Fun tip: I’ve tried both dried and canned chickpeas, and I think the canned version is a lot easier to use. To get the hummus to a softer consistency, I boiled the garbanzo beans with a dash of baking soda before placing them into the food processor.
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