Hummus

I only made half the recipe, so you normally get more than you see here!

When I was pregnant with my first child, I had all kinds of cravings. One of them was hummus, and not just any hummus, it had to be my friend Chris’ hummus. So being the awesome friend she is, she whipped me up a batch (or twelve) then she gave me the recipe when I begged for it. I love it so much and I’ve decided to share the love with you, our awesome readers!

INGREDIENTS
2 cans (16 oz each) chickpeas/garbanzo beans
1 cup water
1 cup roasted sesame tahini (sesame paste) – do not use raw tahini
Juice of 2 medium to large lemons
4-5 cloves of garlic cut into quarters
¼ cup extra virgin olive oil
1 teaspoon sea salt

DIRECTIONS
Drain the liquid from the chickpeas and wash them under cold water.
Put the chickpeas in the bowl of a food processor and add the water, tahini, garlic, salt, and olive oil. Process on high speed.



Keep the lemons at room temperature for juicing and roll on the counter before juicing to get more juice from each lemon.



Juice the lemons and add lemon juice through feed tube while processing.


Please excuse my bizarre claw-like hand!

If the mixture seems too thick (should be a fairly thick dip though), add 1-2 teaspoons of water while processing until your desired thickness is reached. Keep processing until very smooth, about 5-7 minutes.



Serve with pita bread cut into small wedges, or we usually prefer Stacy’s Simply Naked Pita Chips for added crunch!



Now I have a little story to tell you. When I was making hummus 2 weeks ago, I was in the kitchen using the food processor and my 2 year old walked in. He asked me what I was cooking and I told him it was hummus. His eyes got really big, his whole face dropped and he asked me fearfully “You cooked Thomas mama?” So when he saw me with the food processor out again today he asked if he could have some Thomas!


Mmmmm….I love Thomas!


YOU should make some Thomas too!

Enjoy your pureed fictional train dip!


♥