Creamy Hummus

My typical weekend includes a lot of time tinkering in the kitchen; by Sunday evening I’m usually eyeball deep in a catastrophic mess of dirty dishes and food scraps…there are days when I want to pull my dishwater out from under the counter and give it a good, long hug. Bless you and your magical ‘pots and pans’ setting dishwasher, bless your little sudsy heart.

By doing most of my cooking and baking on the weekend, I can stock my fridge up with stuff for quick lunches and pre/post workout snacks. Soups are the ultimate healthy, simple, winter lunch – you will definitely be getting in on some of my favourite soup recipes soon!

Today, it’s hummus time. This recipe is one of Angela’s from Oh She Glows. I have tried dozens of hummus recipes, and this one is my absolute favourite! If you don’t have tahini in your pantry, spend the $5 and get it. It is a fantastic addition to stir fry sauces, salad dressings, and is what gives this stuff a hint of nutty flavour.

Do your week-day lunches a favour and take 5 minutes this Sunday to whip up a batch of home-made hummus – it’ll make your veggies and sandwiches yummus! (I’m sorry, I had to).

Creamy Hummus

From Oh She Glows

  • 2 cups chickpeas (canned or cooked)
  • 2-3 garlic cloves
  • 1/3 cup tahini
  • 1/2 cup lemon juice
  • 2 tbsp reserved chickpea cooking liquid (or water)
  • 1/2 tsp cumin
  • few good shakes of tabasco or Frank’s hot sauce, to taste
  • 1 tsp kosher salt, or to taste
  • Fresh ground black pepper, to taste

Place all ingredients into a food processor (except the salt) and process until the hummus is coarsely pureed.

Add in salt gradually, stopping to taste as you go. Scoop into a bowl and drizzle with a good quality olive oil and garnish with paprika. Makes about 2 cups and lasts for about 4-5 days in the fridge in a sealed container



6 comments to “Creamy Hummus”

  1. Melissa says:

    Hi Sheena, Melissa here from Food Bloggers of Canada. Just popping by to check out your blog and to let you know we’ve added you to our Membership Directory. Welcome aboard! I think you are the closest we’ve come to having a PEI member ;-) . And I think you might just have the best blog name ever. lol.

  2. Barbara Spettoli says:

    I always add soy or rice milk instead of water… ;)

  3. Lan says:

    This looks delicious! But there’s lot of oil in tahini, so it’s cheating a bit!

    • Lan says:

      (Oops, just referencing the title of your TasteSpotting post. You don’t say anything about oil-free here, so totally out of context. :) )

      • Sheena says:

        Good thinking, though! I maybe should have put ‘no added oil’! As tahini does have natural oils, hence the need to give it a big stir before use! I don’t miss the usual ingredient of olive oil in this recipe at all though :) Thanks for the comment!

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