Hey guys! Happy Tasty Tuesday from the snow covered PA!
My back yard yesterday
you can see on the patio table how much snow we got
and on my garage light…
and the trees still look like they came out of a fairy tale
So this past weekend, in preparation for the Big Game, I was thinking about the snack menu and decided to go with tortia rounds and homemade hummus.I then embarked on a long and complicated journey of finding a perfect recipe for it as I had already had a few unsuccessful attempts in making hummus at home.
I found this recipe here and decided I will share it on my blog with you guys and so I could go back to it myself when I need to.
The link above has great pictures of the process and a lot of details on “how to” and why not any other way, so I am just going to do the facts here 🙂
Ingredients
- One 15-ounce can chickpeas, rinsed and drained
- 1/4 cup fresh lemon juice
- 1/4 cup tahini
- Half of a large garlic clove, minced
- 2 tablespoons olive oil, plus more for serving
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 2 to 3 tablespoons water
- Dash of ground paprika for serving
Instructions
- In the bowl of a food processor, combine tahini and lemon juice. Process for 1.5 minute.
- Add the olive oil, minced garlic, cumin and the salt to whipped tahini and lemon juice. Process for 1 minute.
- Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and smooth.
- If the hummus is too thick or still has tiny bits of chickpea, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect.
- To Serve: scrape the hummus into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika.
I hope you’re enjoying your week so far and staying warm!
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