7 June, 2020
Hummus

My kids love hummus. In fact, just about every kid I know loves hummus! This recipe makes a big batch of hummus, equivalent to about 6 of those containers you can buy prepackaged in the grocery store, perfect for potlucks or play dates! If that sounds like too much, you can easily half the recipe. Homemade hummus will last about a week in the refrigerator , or it can be frozen for up to 4 months.
I always joke that the hardest part about making hummus is cleaning the food processor afterwards. Now I’ve heard that you can also make hummus with a potato masher… So if all you have is a potato masher, please give it a try and let me know how it goes! All in all, making hummus is as easy as dumping and mixing ingredients.

Ingredients:
- 2 x 15oz cans of chickpeas (aka garbanzo beans) drained *reserving about a 1/2 cup of can liquid
- 1/4 cup extra virgin olive oil
- 1/4 cup Tahini paste
- Juice of 1 lemon (about 1/4 cup)
- 2 cloves garlic
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp salt


Instructions:
Dump all the ingredients *except for the reserved can liquid* into the bowl of your food processor and process until smooth
Again, if you don’t have a food processor, you can use a potato masher it just requires a bit more elbow grease (and a knife to finely chop the garlic).

With the food processor running add reserved can liquid until desired creaminess.

Using a rubber spatula, scrape it into a container (or containers) and top with a drizzle of extra virgin olive oil, some salt, and freshly ground black pepper. (Note- If you are going to freeze it skip the salt and pepper but do drizzle with the oil, it will help prevent freezer burn.)