Monday, June 8, 2009
Given the current economic state, we've made some cutbacks to our grocery list. Namely the cutbacks have been in the form of my beloved Sabra hummus... at $4 a pop it isn't exactly cutting corners anytime soon. (BTW, $4 a week = $16 a month = $192 a year!! Can a person possibly spend $200 a year on GROUND CHICK PEAS? Yes, I can!)
But my yearning for hummus was short lived. We began buying chick peas in bulk, and $6 worth of chickpeas lasted upwards of two months. Then we began making hummus, which is so insanely easy I'm shocked I hadn't done it before. But then again, I only recently started cooking.
Here's my super easy hummus recipe! Hope you enjoy <3
-1 can of chickpeas. Alternately, you can use freshly made chick peas. In this case, you'll use 15-16 ounces of chickpeas.
-1/3 cup water
-1 tbsp tahini
-1-2 cloves of garlic, depending on how much garlic you like
-salt, pepper, garlic powder. dill if you wanna get creative!
-olive oil - I don't have an exact measurement, but most likely equal to the water. And no, you cannot substitute canola oil!
My recipe differed from others I found on the internet because I found that using olive oil rather than just water makes it super creamy & delicious.
1. Add chickpeas, tahini, garlic, lemon & some olive oil in a food processor or blender.
2. Blend/food process.
3. As the chick peas mash up, add the water.
4. Same goes for olive oil.
5. Once you've got a creamier consistency, add the salt, pepper and garlic powder to taste.
6. Repeat step two until desired consistency.
7. Garnish with some olive oil & paprika, enjoy! This also tastes amazing after a day in the fridge.