Although I usually play around with my hummus flavors (see this post for flavor ideas), I usually begin by loosely following this recipe:
What You Need
6 cloves garlic
2 cups cooked and drained chickpeas
1 1/2 teaspoons salt
1/3 cup tahini
6 Tablespoons lemon juice
8 dashes of hot sauce
possibly some of the water from cooking the chickpeas (or liquid from the can, if using canned chickpeas)
What You Do
1. Dump everything into your Ninja and process until smooth, although I've found that I get the creamiest results when I start by processing my tahini, then I add the garlic, then the rest of the ingredients. You'll only need to add some of the chickpea liquid if you need to thin out the dip's consistency. If you do, then just add a Tablespoon at a time.
2. If I'm serving hummus to others, I'll usually dress it up a bit by drizzling some olive oil over the top and then sprinkling it with dried parsley. It doesn't do much to the taste, but it looks fancy.
Hummus is great with so many dippers: torn-up pita pieces or chips, fresh veggies, bread cubes, or tortilla chips!
Do you have a basic hummus recipe that you use? Is it similar to this one? Do you prefer your hummus plain, or to jazz it up a bit? Let me know - leave a comment or email me at lisahealy (at) outlook (dot) com.
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