Need something healthy, delicious, inexpensive and easy to make as an appetizer for Thanksgiving? I’m going to say hummus, and you’re going to yawn and say, “Yeah, big deal, I can buy that at the store.” But you will be oh so wrong.
You can get it, but it won’t be nearly as good as the recipe I’m about to share. Trust me, I used to buy Sabra hummus at the store. It was good, I thought it was great even, but that was before I had this. It’s much smoother, more flavorful and completely delicious. And you can make it in less than a half hour. Even my great nephew loved it!
Its so easy to eat with Stacy’s Multigrain Pita Chips that I am now completely addicted. I’m even buying the six packs of Goya chick peas at Costco so I never run out!
My friend Sue, who is Lebanese, will have to try this and let me know her verdict. I’d been looking for a good easy hummus recipe for a long time and was thrilled to find this one on a blog called Cookie and Kate.
So, since you don’t have time to waste hearing me oohing and aaahing over hummus, here’s the recipe. I eat it with chips, on salad and as a dip for veggies. This recipe is also at the link above for Cookie and Kate. (My Catholic guilt wouldn’t let me put this out there without giving them credit.) So, try it, and let me know what you think.
And absolutely no pressure, but if you enjoy this blog and the recipes and would like to be a supporter so I can stay caffeinated enough to turn out a blog on a regular basis, and keep buying chickpeas at Costco, just click on buymeacoffee.com/FranTunno
Smooth, Creamy, Addictive Hummus
Pour the canned chickpeas including their liquid in a small saucepan and add the baking soda. Mix thoroughly and add enough water to cover them and bring the mixture to a boil. Then reduce the heat to medium low and simmer for about 30 minutes or until the chickpeas are soft and their skins are coming off. Then drain them in a strainer and rinse them thoroughly with cool water for about 30 seconds. Set them aside. No need to peel the skins off.
In a food processor, combine the lemon juice, garlic and salt. Process until the garlic is very finely choppped. Then let the mixture rest about 10 minutes so the garlic can mellow.
Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor.
While running the processor, drizzle in 2 tablespoons of ice water. Scrape down the processor and blend until the mixture is ultra smooth, pale and creamy. If your tahini was extra thick, you might have to add more ice water.
Add the cumin and the drained, over-cooked chickpeas to the food processor While blending, drizzle in the olive oil Blend until the mixture is super smooth, scraping down the processor as necessary, for about two minutes. Add more ice water to achieve a super creamy texture.
Taste and adjust. You can add a bit more salt, or lemon juice or a sprinkle more of cumin. Then pour the hummus into a bowl and drizzle it with olive oil, or sprinkle it with parsley, or paprika. Or get crazy and do all three.
2 Comments
JoAnn Jones
November 23, 2024 at 10:01 pmHi Fran, Happy Thanksgiving !
Bill & I both love hummus and I buy it regularly but going to try your recipe.
Hello to all the Tunno’s in Pa ❤️❤️❤️
Fran Tunno
November 23, 2024 at 10:38 pmI love it too and just ate the last batch I made in record time…It only lasted about three days. Let me know how you like it. And I wish you and your entire family a wonderful Thanksgiving!! xoxox