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 VEGGIES & BevIES

Homemade Hummus

3/3/2023

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I love hummus as a snack, a dip, or even on a veggie sandwich. 
And especially as a way to enjoy all of the fabulous vegetables from my farmer's market. But I've gotten tired of the store bought versions and finally tried my own.  And WOW!  I may never do anything but buy a can of chick peas to make my own hummus in the future.
It was so easy, and so satisfying. I hope you'll give it a try, too!




Homemade Hummus​
​

INGREDIENTS:
  • 1 3/4 cup chickpeas
  • 1/4 cup tahini
  • 2 teaspoons garlic
  • 1 lemon
  • 2 Tablespoons Olive Oil
  • 4-6 Tablespoons of Water
  • Salt (to taste)

Spices for Topping: 
  • 1 1/2 teaspoons pistachios
  • 1/2 teaspoon coriander
  • 1/2 teaspoon sugar
  • 1/2 teaspoon sesame
  • 1/2 teaspoon cumin
  • 1/2 teaspoon fennel
  • 1/2 teaspoon cayenne pepper
  • 1 Teaspoon paprika
  • 1/4 cup Olive Oil

For Dipping:
  • 1/2 cup of carrots
  • 1/2 cup of radishes (sliced) 
  • 1/2 cup of cucumber (sliced on the diagonal)
  • 2 nann cut into wedges, or a bag of the small naan bread

Directions:
1.   Zest and juice lemon
2.   Cut radishes and cucumbers into slices
3.   Slice carrots into sticks

To make the hummus:
4.   Rinse and drain the chickpeas, reserving 2 Tablespoons of the chickpeas for the topping
5. In small food processor, combine the chickpeas, 1/2 teaspoon of the garlic, tahini, lemon zest, lemon juice, 2 Tablespoons of olive oil, and some salt. Pulse to combine, scraping the sides of the bowl and adding water 4-6 Tablespoons of water as needed to make it smooth.  

To make the Topping:

6. In a small bowl mix the remaining garlic with 1/2 of the spices for topping.
7. In a small saute pan, heat 1/4 cup olive oil over medium and add the reserved 2 Tablespoons of chickpeas. Cook for 3-4 minutes (they may pop - so be aware).
8. In a small bowl, pour the contents of the pan and the oil over the remaining spices.

Plating:
9. Dish the hummus into a bowl, or spread onto a shallow plate. Arrange the vegetable and naan around it.
10. Spoon the spice mixture over the hummus.



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    Author

    Kris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA.

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  • Home
  • Busy Mom Dinners
  • Travel Itineraries
  • Travel Blog
  • Easy Lunches
  • FULLY BOOKED!
  • Links
  • Breads & Baking
  • Veggies & Bevies
  • Other "Dishes" (art, fashion, etc...)
  • Beige Food for My Boys
  • About Me
  • Beverages