I make hummus a lot. We use it for dipping, for snacking, as a sandwich spread and I add it to greens and grains bowls. Sometimes I add chipotle pepper purée and other times I add roasted red peppers. Usually, though, I like it just like this.
Yield: about 2 cups
- 1 15-ounce can chick peas, drained and rinsed
- 1/4 cup lemon juice
- 2 TB olive oil
- 1 1/2 TB tahini
- 2 teaspoons minced garlic
- 1 1/2 tsp cumin
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
Add all ingredients to a food processor and process until smooth, about 2-3 minutes. Seriously – turn the food processor on and walk away. It takes time! You can add water (by the tablespoon!) to achieve your desired consistency.
For Chipotle Hummus: To the base recipe, add 1 TB chipotle pepper purée and process to mix completely.
For Roasted Red Pepper Hummus: To the base recipe, add 1 cup roasted red peppers and process until smooth.