So, I LOVE this hummus. I could literally eat it with a spoon. It’s adapted from a recipe I found years ago, but I’ve tweaked it so many times, I think I can call it my own—woot! woot!
I usually serve it with carrot chips (carrots sliced diagonally in chips so they’re more like crackers than vegetables), or my husband’s YUMMY pita triangles, so we’ll stick that recipe below.
Choose your food processor or blender. This is literally the hardest part. This recipe is not easy to mix, and it’s best if it’s smoooooothhh.
Food Processor: Pulse the chickpeas and garlic before putting in any of the liquids so you can get them as small as possible. If you don’t do this step, you’ll be left with chickpea chunks—which some people like I guess. But I like creamy, dreamy comfort food.
Vitamix or Blender: This gets the smoothest hummus. It takes some work though. Do the same—pulse before adding liquids—and get ready to blend for a loooooong time, and helping your blender along by poking, stirring, whatever. Once you’ve added the liquids, with the Vitamix (my fav), I use the big stick that you stick in the hole, stirring vigorously the whole time I’m blending on medium–medium-high speed.
Drain 2 15oz Cans of Chickpeas, saving 1/2 c. + 2 tbsp. of Liquid in a separate container.
Pulse the Chickpeas and 2 Cloves of Chopped or Pressed Garlic
Add the reserved liquid, 6 tbsp. of Lemon Juice, and 6 tbsp. of Tahini.
Blend, process, whir that thing forever until it’s as smooth as mashed potatoes. If you can’t get it to move along at all, add a little olive oil.
Add Salt to taste.
Best served in a dish drizzled with olive oil and sprinkled with kosher salt. OMG so good. (That’s like a literal prayer to God—like praise Him that he provides such goodness—so it’s not taking the Lord’s name in vain.)
Next I’ll post my husband’s pita triangles recipe—he worked his way through college in restaurant kitchens, so he has lots of yummy recipes up his sleeve.
Pita Triangles Recipe
For the pita chips, I use the naan bread from Aldi. heat oven to 450°. Brush each side with garlic butter. Garlic Butter: mince up a clove (or two) of garlic, place in a microwaveable container . Add in a sliced up 1/2 stick of butter and a 1/4 cup olive oil. Microwave until melted. Brush both sides of the naan bread and place on a rack on a cookie sheet. Be careful not to get any garlic pieces on the bread— it will get brown and bitter. Bake for about seven minutes per side. Make sure they brown but they can burn quick.