Well this week has somehow turned into condiment week between salsa verde and guacamole, two Latin American staples. It’s time to move around the globe to the Middle East.
Just as I’ve recently discovered how easy it is to cook with dried lentils, I also discovered how easy it is to make homemade hummus. I love hummus. A lot. I may even have a hummus addition. I love it with pita chips, sliced veggies, or on a sandwich. It’s lemony-garlicy goodness is a healthy and delicious snack or condiment.
It is also an incredibly versatile canvas that lends itself well to try some non-traditional flavours if you are feeling adventurous. Traditionally hummus is made of chickpeas, tahini, garlic, lemon and olive oil. I’ve played around with a few different combinations like roasted red pepper and lemon-dill. I enjoyed both, but this recipe is one of my favourites that I’ve made so far. It is beyond delicious! If you like a lime and a little spice, you will love this variation on a traditional hummus recipe.
Note: A food processor is key to getting a smooth, creamy hummus. I’ve only had mine for a few months, and wonder what I ever did without one!
1 cup dried chickpeas, cooked [ 2 1/4 cups cooked ]
1/4 cup tahini
1/3 cup lime juice
3 tbsp. olive oil
2 – 3 cloves garlic, peeled and roughly chopped
2 tsp. dried chilies
Combine all ingredients in a the largest bowl of your food processor. Process until smooth, about one minute. Adjust seasonings to taste.
Store in an airtight container in the fridge for up to one week. Serve with sliced veggies, pita chips or on a sandwich.
makes 2 1/2 cups
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