Homemade Hummus

Here in the Lehigh Valley, I am blessed to live so close to tons of amazing Mediterranean restaurants that have allowed me to expand my palate and have increased my love of the fresh, herbaceous flavors of the cuisine. From falafels to kebabs, babaganoush to baklava, I love it all. In my journey of pursuing the wide offerings that Mediterranean cuisine has to offer, I thought why not give making a dish or two at home a try? Despite my lack of experience, I was able to chef up some delicious hummus at home that is so irresistibly creamy and dreamy, giving the store-bought kind a run for its money. Without further ado, here is my delicious, zippy, garlicky hummus recipe!

Ingredients:

• Canned Chickpeas - the star ingredient. Full of fiber and protein, chickpeas are a superfood!
  

• Tahini - ground sesame paste. Gives the hummus its uber-creamy texture and signature flavor. I purchased my tahini from Trader Joe's, and the only ingredients are ground, hulled sesame seeds.
  

• Extra Virgin Olive Oil - smooths out the hummus' texture, allowing it to be silky and delicious.
  

• Garlic Clove- who doesn't love garlic? Adds the perfect savory note.
  

• Lemon Juice - Contributes a wonderful bite of acidity and freshness to the hummus.
  

• Ice Cubes - Also smooths out the texture of the hummus, while allowing it to be lighter and more fluffy, compared to adding plain water.
  

• Salt - flavor
  

• Garlic/Onion Powder - Optional, but I love the extra flavor these seasonings bring.
  

• Paprika - Optional. Can be used as a finishing topping, or added to the hummus mixture for layers of flavor.

Helpful Tips:

Storage: In an air-tight container, this hummus lasts for approximately one week

Serving: For serving this hummus, I recommend dipping carrots, celery, or pita chips for the perfect blend of creamy and crunchy textures.

Achieving the Smoothest Texture: To get your hummus as silky smooth as possible, I recommend removing the outer skins of your canned chickpeas. Although it is tedious, this step is crucial for getting your hummus as silky as possible.

Removing the outer skins of the chickpeas. Tedious but worth it!

Recipe:

• One 16oz Can of Chickpeas (Optional: remove the outer skins on the chickpeas.)

• 1/4 Cup of Tahini

• 2 1/2 tablespoons of Extra-Virgin Olive Oil

• 3 Tablespoons of Fresh Lemon Juice

• 2 Garlic Cloves

• 1 Teaspoon of Salt

• 5 Ice Cubes

• Optional: 1 Teaspoon Galic Powder, Onion Powder and/or Paprika

Instructions:

1. In a food processor, combine the chickpeas, tahini, olive oil, lemon juice, and garlic cloves. Blend on high for 1-2 minutes, or until the mixture is smooth, making sure to scrape down the sides of the container in between blends.

2. Add in your salt and any additional seasonings you want, as well as the ice cubes.

3. Blend again for 1-2 minutes, until the mixture is completely smooth and homogenous.

4. Empty the food processor, and serve hummus with veggies, chips, pita, or whatever your heart desires!

Bon Appétit!