By Lesli Baker
Hummus (also known as houmous) is not only easy to make, but can be inexpensive as well. I think home-made hummus is infinitely better than store-bought. Hummus can be eaten as a dip with veggies or crackers, or spread into a pita and eaten as part of a great lunch with lettuce, tomato, and falafel (or anything you want for that matter)! I even like it on toast with avocado for breakfast!
All you need are a few ingredients and a food processor:
- 1/2 cup tahini (roasted, not raw)
- 1/4 cup extra virgin olive oil (plus more for garnishing)
- 2 garlic cloves, mashed and roughly chopped
- 2 15-ounce cans of chickpeas (garbanzo beans), drained
- 1/4 cup lemon juice, freshly squeezed preferred
- 1/2 cup water
- 1/2 teaspoon kosher salt
- Puree everything together.
- Garnish with a sprinkling of paprika, a swirl of olive oil, toasted pine nuts, and/or chopped parsley.