I love the simplicity of hummus. Chickpeas, a bit of olive oil, some seasonings- all blended together to make the perfect dip. Rather than buying pre-made hummus, I prefer to make my own. That way I can control exactly what’s in it and season to my taste. (I’m not crazy about raw garlic, so I leave it out.) Here’s a great basic hummus recipe. For added flavor, try stirring in pitted kalamata olives, roasted red peppers or fresh herbs like flat-leaf parsley or chives.
Easy Lemon Hummus
1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
2 tablespoons almond butter or tahini
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 clove fresh garlic, finely chopped (optional)
1/2 teaspoon coarse salt
1/2 teaspoon ground coriander
Dash cayenne pepper
2 to 3 tablespoons water
In a food processor, place chickpeas, almond butter, olive oil, lemon juice, garlic, salt, coriander and cayenne. Cover and process until smooth, scraping sides as needed. With food processor running, slowly add enough water to reach desired consistency. Serve immediately or cover and refrigerate up to 2 days. Serve with fresh veggies or whole wheat pita. If desired, garnish with a drizzle of olive oil.
Makes 1 1/4 cups
Note: I love the distinct flavor that ground coriander adds to this dish. It has a light, lemony flavor that complements the chickpeas and almond butter. If you don’t have coriander you can leave it out or substitute a different spice like ground cumin.