Two cans of chickpeas. Drain one, but not the other.
One to two cloves of garlic.
Whirl it all up in the food processor.
Add a tablespoon of lemon juice, a quarter cup of sesame tahini (like peanut butter only made from sesame seeds), a tablespoon of olive oil, and a bit of salt.
Adjust lemon and salt to taste. Best once the flavors meld (overnight if you can), and at room temperature.
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For a more traditional hummus, add more tahini and olive oil. For lower-fat hummus, use less tahini and add a few drops of toasted sesame oil (found in the Chinese food section). I have made it successfully with only the sesame oil, but it lacks the lovely creaminess the tahini and olive oil give it, and some of the nuances of flavor.
Options:
add basil or parsley for a nice herb hummus
add roasted sweet red peppers
add a few drops of hot sauce, or some cayenne, for a spicy kick
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A Hummus Haiku
Hmmmm... I'm not feeling poetic but let me just say I LOVE me some hummus! i've yet to find a good recipe but I found a pretty good ready made one at the store. Yum yum.
