Hummus. This chickpea-based snack has been on healthiest snack lists for years. It’s lowfat (any fat it has is the good fat), it’s got protein, fiber, and it goes with just about anything, in my hummus, er, humble opinion.
But hummus is tricksy. It’s confounded me for years. Store-bought hummus either, A) tastes like plastic, or B) costs far too much for this frugal June (I mean, come on. They’re chick-peas).
No worries; I’d make my own. Problem solved.
Except that my well-meaning attempts at homemade hummus have resulted in either, A) a watery mess, B) something that resembles drywall paste (but on the upside is guaranteed to repel vampires).
Why am I going on about my hummus conundrum (say that five times fast)? Because, after much tweaking, I’ve finally landed on what I believe to be the best hummus recipe ever, which I shall share with you presently:
Best. Hummus. Recipe. Ever.
1-2 clove garlic (depending on preference)
1 15 oz. can garbanzo beans (aka chick-peas), liquid reserved
2 Tbs Tahini (this stuff is a little expensive but, at two tablespoons per batch, it’s not so bad)
2 Tbs sour cream
3 Tbs fresh lemon juice
1/4 tsp. sea salt
⅛ tsp. paprika
Extra virgin olive oil
1. Place peeled garlic clove in a food processor. Mince.
2. Add 3 Tbs. reserved liquid and remaining ingredients.
3. Process until smooth, drizzling in olive oil as needed.
Note: My kids love this recipe. It’s velvet-smooth, there’s nothing in it I can’t pronounce, and it costs about $1.00 per batch. Serve it with pita bread, crackers, carrots, celery – it even works as a sandwich spread. If you’d rather omit the olive oil (I won’t judge), simply keep drizzling in chick-pea liquid. It’s all good.