Hummus

D and I have long said restaurants are a certain kind of special if they can mess up hummus.  And we have had bad restaurant hummus.  Also we have noticed that hummus is getting more and more expensive in restaurants (seriously, $10+?), so it isn't something we eat out a lot.

However, we have it at home.  It is easy to make; it takes a long time for tahini to go bad, and you can vary up the flavors.

I was craving it this past week, so we made some on Saturday.  I remembered a picture on Sunday when we were attacking the leftovers, so it isn't a great or pretty picture.

But the hummus was good.  Most of this recipe is just by taste.

Hummus

Photo by ALB

Ingredients
2 15 oz cans Chickpeas (or whatever that normal size can is in the grocery store)
6-8 Garlic Cloves, minced
1/4 C Tahini
Lemon Juice from 2 lemons
2-3 tsp Kosher Salt
3-4 TBSP Olive Oil

Preparation
Drain the chickpeas, reserving 1/4 cup of liquid.

Rinse the chickpeas.

Put the chickpeas, garlic and tahini into a food processor, and pulsate for a few minutes.

Add the reserved liquid, along with the lemon juice and the Kosher salt.

Process until smooth, while adding the olive oil.

Taste and adjust seasonings, to your satisfaction.

Serve in a bowl, with pita chips.