Classic Hummus

When I think of the perfect snack, delicious yet still nutritious, hummus comes to mind. Well, after chocolate, of course. This was my first time making hummus, and to my surprise it turned out amazingly well the first try. This recipe yields a creamy and subtle hummus, perfect for all sorts of veggies and crackers for these warm Summer afternoons, or, in reality, these rainy afternoons. Oh, BC.

1 19 oz. can of chickpeas, drained and rinsed
2 garlic cloves, minced, or 1/2 tsp garlic paste
1/3 cup tahini
3 Tablespoons lemon juice
1/4 cup water
1/8 cup olive oil

 

Peel the chickpeas by lightly pinching the bean and the outer shell should come right off in one big peel. Repeat with the rest of the chickpeas. Time consuming, yes, but it's the secret to smooth hummus. Transfer the beans, tahini, garlic, lemon juice, water, and olive oil in a blender (or food processor) and blend until smooth. Taste and season with salt, pepper, or more lemon juice. Transfer hummus to a big bowl. Enjoy!

Much love, Vivi