Creamy, classic, and crave-worthy, hummus is practically a staple at my house.
Naturally, I simply can’t think of a better recipe to start my box with. A recipe box seems like the definitive way to keep track of favorite foods. I like to have hard copies of my recipes and now I’ll have the perfect place to store them!
Now back to the matter at hand: hummus.
(Keep in mind, this is hummus. I’ve listed the proportions that I use, but everything can and should be adjusted to taste.)
- 3 cans of chickpeas
- juice of 2 lemons
- about 3/4 cup tahini
- 2 cloves of garlic
- (almost) 1 jar of sun-dried tomatoes in oil (drain before adding)
- optional: a couple chickpeas, sun-dried tomatoes, or some smoked or standard paprika to garnish
I make my hummus in a food processor. It’s quick, clean, easy, and oh so satisfying. This recipe makes quite a large quantity of hummus but it keeps for a week in the fridge, and likely won’t last that long, anyways!
1. Completely pulverize the garlic. (Finding a chuck of raw garlic in a bite of smooth, scrumptious hummus is a nasty surprise – I speak from personal experience, unfortunately.)
2. Throw in the chickpeas and sun-dried tomatoes, followed by the tahini.
3. Add lemon to taste. (I add lots of lemon to cut the amount of salt I need. For some reason, the sharp tang of lemon juice renders salt unnecessary.)
4. Now it’s texture time. Adding a little water at time (no more than 1/4 cup), pulse the food processor and adjust the texture to taste.
Served with warm pita, I guarantee it will be a hit.