Homemade Hummus

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​
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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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