This is a recipe that comes courtesy of Steffani Cameron (@SnarkySteff on Twitter).
Hummus is one of those things that is wonderful to have on the table with almost anything to dip in it — pita, veggies, crackers, or whatever you like. Until Steff revealed this recipe, I had no clue it was so easy. I’d buy the stuff in weeks-old, preserved containers from the grocery store. Now I make it myself every time, and I’ll never go back.
Go ahead and try this one for a healthy alternative to store-bought dips. Take it to a party. Everyone will love it.
Ingredients
- 2 cans (540 mL) chickpeas
- 1/4 to 1/4 cups tahini
- 2 or more cloves fresh, chopped garlic (I use more)
- Juice of 2 lemons
- 2 teaspoons cumin
- 2 teaspoons coriander
- Braising liquid from the canned chickpeas
- Salt
- Hot sauce
- Olive oil (optional, as garnish)
- 1 calamata olive (optional, as garnish)
- Sumac (optional, as garnish)
Steps
- Open the chickpeas and drain the braising liquid they’re pack in into a cup or dish for later.
- In a mixing bowl, add the chickpeas, tahini, chopped garlic, lemon juice, cumin, coriander, and a liberal dash of hot sauce.
- With a hand blender or regular blender, purée the ingredients thoroughly, adding splashes of the braising liquid to reach the right consistency. Salt and add hot sauce to taste as you purée.
- Serve in a small bowl with the kalamata olive, a dash of sumac, and small drizzle of olive oil. I haven’t tried it with sumac, but Steff says it’s good.