This week's I Heart Cooking Clubs theme was to raid the pantry - so I knew exactly what I was going to make. I had a sad little can of chickpeas sitting in my pantry that had been there forever, as well as a can of tahini that I had bought with the best of intentions, but just hadn't opened. The food processor was out on the counter, I had pita chips on hand, so it was time to make some hummus.
There are many things to love about hummus - it's cheap, it's easy to make, it's pretty healthy as dips go, and the flavor possibilities are endless. You can add all kinds of spices, roasted peppers, and on and on and on. This time around I stuck with his recipe (which was good), but I'll probably kick it up a little next time I make it - maybe some chile powder or a tad more cumin. This was tasty and a relatively healthy snack. Fabulous with pita chips or crudites.
Adapted from How to Make Everything by Mark Bittman
2 cups drained well-cooked or canned chickpeas
1/2 cup tahini (sesame paste)
1/4 cup sesame oil from the tahini or good olive oil
1 small clove of garlic, peeled, or to taste (could also use roasted garlic)
Salt and freshly ground pepper to taste
1 Tbsp ground cumin, or to taste, plus a sprinkling for garnish
Juice of 1 lemon, plus more as needed
About 1/3 cup water, or as needed
1 tsp olive oil, for drizzling over top
Place everything except water and 1 tsp olive oil in the container of a food processor and begin to process. Add water as needed to make a smooth puree.
Taste and add more garlic, salt, lemon juice, or cumin as needed. Serve, drizzled with a little olive oil and sprinkled with a bit of cumin. Serve with vegetables, crackers, or pita.