Thursday, July 8, 2010
This is "probably the best hummus I've ever had in my life". That is the reaction I got when my friend (thanks WC!) had some of this hummus last Friday at our little jazz picnic. Wow, what a compliment, huh?? Knowing this friend, I can tell you outright, it was the amount of cayenne pepper I added that made him like it so much....but that aside, this is truly some delicious dip.
I got this recipe from my co-worker. I love hummus and have wanted to make my own. I had hers at a party a couple years ago and coveted the recipe ever since. When she gave me the recipe I immediately went home and made a batch....in a blender.....and it was a disaster. Let me tell you what is not fun - trying to scrape thick pasty hummus out of a big blender with a sharp blade stabbing you in the hand every time you go in to scoop more out. So, there went the hummus making for the time being.
Then, I was given a food processor for Christmas - woohoo! This was my first batch using my new machine (I know, what the heck took me 7 months?) and it came out fabulously. Here are the details along with my little tweaks:
1 15oz can chickpeas (reserve some liquid)
2 Tbsp lemon juice
½ cup tahini
¼ cup chopped yellow onion
2-3 cloves garlic
2 tsp olive oil
2 tsp ground cumin
⅛ tsp ground cayenne pepper (I use about a ¼ tsp for that extra kick!)
½ tsp salt
¼ to ½ cup nonfat plain greek yogurt (my addition and trust me, its essential for consistency)
Combine all ingredients in food processor until smooth. Use additional liquid from chickpeas, olive oil or yogurt until you reach desired consistency. Refrigerate 3-4 hours.