Hummus

Ingredients:Hummus
1/4 C liquid from chickpea cans
2 T lemon juice
1/2 T tahini
2 cloves crushed garlic
1/2 t salt
1 can (16oz or 453) chickpeas

Optional (pick and choose)
1/2 t cayenne pepper
1 t curry powder
1/4 C olives (chop and mix in after out of blender)
1/4 C sundried tomatoes (chop and mix in after out of blender)

To serve:
make a divvit in the top of the hummus and pour 1-2 T olive oil in and serve
sprinkle paprika on top to taste

Time: 20min / Servings: 15 (2T each) / Calories per Serving: 54

Instructions:
Mix everything but chickpeas together in a blender.  Then slowly add in chickpeas.  Taste and adjust.  Then pour out into a serving container and add the paprika and/or olive oil on top.

Jamie’s Adjustments:
I like a thicker hummus so I often reduce the original amount of liquid from the can to slightly less than a 1/4 cup.  Robb figured out that if you add all the liquid at the beginning it helps with mixing the chickpeas and gives you a smoother hummus.  If I do that I only add about 1/8 cup of the liquid to ensure that it doesn’t get too thin and then I add more as needed.

The original recipe calls for more lemon juice and tahini.  I like more of a garlic flavored hummus and so I reduce both amounts in mine.  However, if you like a more sesame flavored hummus (it has a more bitter after taste to it… and is probably more authentic) add up to 1 1/2 T more tahini.  If you prefer more of a lemony flavor you can add up to 5T of lemon juice.

You can also replace the garlic with garlic powder.  In general 1 clove of garlic equals 1/8 t of garlic powder.  So in the recipe above that would be 1/4 t.

Robb’s Quadruple Batch Version: 
3/4 C liquid from chickpea cans (add more as necessary)
1/2 C lemon juice
2 T tahini
1 t garlic powder
2 t salt
4 cans (16oz or 453) chickpeas

Optional (pick and choose)
2 t cayenne pepper
4 t curry powder
1 C olives (chop and mix in after out of blender)
1 C sundried tomatoes (chop and mix in after out of blender)

 Credit Where Credit is Due: Original Recipe

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