We love the hummus. Seriously, when I buy a container it's gone in a day, two days max. I hate spending $5 or $6 on something I can make for a couple of dollars in ingredients so I'm writing off store bought hummus, with the exception of the rare, but very real, hummus emergency of course.
A Couple of Things: First, hummus is awesome. It's a great addition to so many meals. Use it as a vegetable dip or a sandwich spread, add it to a stir-fry (yeah, it's happened) or enjoy with some nice warm pita. When making hummus you can really add just about anything you like, so experiment. If you like a thicker consistency use less liquid. You can use additional olive oil in place of the water, but I really see no reason to add the extra fat and calories, I don't notice a taste difference at all. Also, feel free to throw all the ingredients in whole and let the food processor do the work for you. Super easy, just like I like it!
Ingredients:
1 1/2 Cups Cooked Chickpeas (or 1 15.5oz can)
2 Tbsp. Olive Oil
1/4 Cup Tahini
1/4 Cup Fresh Squeezed Lemon Juice
2 Tbsp. Water
1/2 tsp. Salt
1/2 tsp. Cumin
6 Cloves of Garlic (Really)
1 Tbsp. Balsamic Vinegar
1 1/2 Roasted Red Bell Peppers (about 1/2-3/4 cup)
*What's that? You need to know how to roast your own peppers? I've got you covered, just click here.
Process:
Put all ingredients into the food processor.
Blend until smooth.
Store in a covered container in the refrigerator.
Enjoy!
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