Hummus

I’ve made this so many times that I think it’s possible I have perfected the recipe. I think. It’s the perfect dip, side dish, dinner…whatever floats your boat. Let’s get into it:

hummus.JPG

The Recipe:

  • 2 cans chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 2 cloves garlic
  • The juice of 2 lemons
  • 2T olive oil plus more for serving
  • 2-4T water, as needed
  • Salt, pepper, cumin, cayenne, turmeric, za’atar

*************************************************************************************

Drain and rinse the chickpeas.

In a food processor, pulse chickpeas, tahini, garlic, lemon juice, and olive oil. Add water as needed for creaminess. Don’t be afraid to add water. The tahini eats it right up.

Always add salt and pepper. I recommend 1t cumin, 1/4t cayenne, and 1/4t turmeric. Add spices to taste.

Swirl hummus onto plate or bowl, drizzle on olive oil, and sprinkle za’atar for garnish.

*Za’atar can be found online, in those fancy little spice stores, in any World Market, probably at any Middle Eastern restaurant…the world is your oyster.

**Turmeric is an anti-inflammatory. So not only is this spice great for your body, but it turns everything a beautiful shade of yellow!

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