with vegetables abounding at the farmer's market in summer, there are endless ways to use them to complement your cooking. but sometimes it is hot and humid, so heating up your kitchen to make a grand meal may seem less rewarding than usual. enter homemade hummus, a perfect dip to take on your vegetables throughout the seasons.
this simple version comes together quickly and uses the convenience of canned chickpeas. start with one can:
reserve 1/4 cup of the liquid from the can, then rinse the rest of the chickpeas in a strainer. combine rinsed chickpeas with the remaining ingredients in a food processor.
use long pulses to throughly combine and chop the ingredients, until the chickpeas start to become smooth. without a lot of liquid, it will still remain sort of chunky:
add the 1/4 cup of liquid that you reserved to the chickpea mixture, and turn the food processor on for 2-3 minutes until the hummus is smooth:
and you're done! transfer the hummus to your serving dish of choice. smooth the top and use the tip of a spoon to create a spiral. drizzle olive oil into the spiral when ready to serve:
for some added color, try a sprinkle of paprika [and/or some cumin] to the dish.
recipe source: About.com
1 16 oz can chickpeas
1/4 cup liquid from chickpea can, reserved
4 tbsp lemon juice
2 tbsp tahini
2 cloves fresh garlic, peeled
1/2 tsp salt
2 tbsp olive oil
to garnish [optional] :
paprika or cumin
1. reserve 1/4 cup liquid from canned chickpeas and set aside. rinse remaining chickpeas and let most of the water drain out of the strainer.
2. in the bowl of a mini food processor, combine the rinsed chickpeas, lemon juice, tahini, garlic gloves, salt, and olive oil.
3. combine ingredient using long pulses with the food processor, until mixture is chunky and comes together.
4. add in the reserved 1/4 cup chickpea liquid and turn on food processor for 2-3 minutes, or until it reaches the desired smoothness.
5. garnish top with olive oil and paprika or cumin when ready to serve.