Hummus
Hubby eats hummus for second dinner every night. I should have bought stock in Sabra, because he was snarfing a family-sized tub each week. Finally, I decided that I had to try making our own, for the sake of our budget. It took a few experiments, but here is the winning recipe. My friend K tipped me off to a Middle Eastern grocery shop that has the best deal on large jars of tahini. The rest of the ingredients are practically chump change.
Hummus
1 can La Preferida chickpeas (this brand was the key to winning over Hubby's taste buds)
1/3 c tahini
15 twists of sea salt
1 lemon, zested and juiced
1/4 c olive oil
1/4 c water
4 T garlic
Drain and rinse chickpeas. Stir tahini in the jar before measuring. Combine tahini, chickpeas, salt, lemon zest, lemon juice, and garlic in the food processor. Slowly stream in the oil, then the water, until smooth and creamy. Store in fridge for about a week. Enjoy with carrots, cucumbers, pita chips, or tortilla chips.
Hummus
1 can La Preferida chickpeas (this brand was the key to winning over Hubby's taste buds)
1/3 c tahini
15 twists of sea salt
1 lemon, zested and juiced
1/4 c olive oil
1/4 c water
4 T garlic
Drain and rinse chickpeas. Stir tahini in the jar before measuring. Combine tahini, chickpeas, salt, lemon zest, lemon juice, and garlic in the food processor. Slowly stream in the oil, then the water, until smooth and creamy. Store in fridge for about a week. Enjoy with carrots, cucumbers, pita chips, or tortilla chips.
Sounds yummy! Likely even cheaper if you use dry beans and cook them yourself. I've heard that adding some baking soda to them as they cook i the crock pot helps make the hummus smoother in texture. -Meg
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