1 c dried chickpeas (or 2 c cooked/tinned chickpeas)
juice of 2-3 lemons
3 cloves garlic
1 tsp salt
2-3 Tbsp tahini (sesame paste - you can get it from the health food isle)
¼ - 1 c oil (I generally use about 1/4 c and then add some water too)
1/2 tsp cumin (optional - not in traditional hommus, I just like to add some)
• Pour generous amount of boiling water over chickpeas (as they expand lots). Leave them to stand for at least an hour. Then boil chickpeas until tender (probably 1-2 hours). Drain and reserve some of the liquid. Alternatively, use tinned ones (probably 2 tins would be enough)
• Put chickpeas in blender or food processor with lemon, garlic, salt and tahini (and cumin if you're using it). Add the oil starting with 1/4 cup. If the mixture is too dry add some of the reserved liquid. Whiz the mixture til smooth, stopping the blender and pushing down the mixture several times.
• Add remaining oil slowly until it is a good consistency. Taste it to see if it needs extra of anything (as the proportions are fairly flexible)
• Refrigerate. It stays well in fridge for a week and freezes well too.
So there you have it!
I like to make a double batch and freeze half of it for when I'm in the mood for some hummus. Serve with pita chips or veggies! Audrey's favorite snack is hummus and bell pepper strips.