Chickpeas. Tahini. Lemon.
Blah, blah, blah.
Hummus is easy to get bored of.
HOWEVER, this classic hummus recipe was curated by my mom, Hippie Flower Child Extraordinaire, and is as far from boring as you can get. I grew up helping her make this in our O.G. food processor (that you may have noticed still works like a charm and is regularly featured on Bubbles and Booyah) – juicing lemons, picking fresh parsley from her garden, and being the Litmus test for acidity, garlic and spice level. Needless to say, I have honed my palate for this vegetarian classic for decades (ok, just two decades but whatever). You must have this recipe in your arsenal. It was originally based on the Humus recipe found on page 91 in the original Moosewood cookbook, but we have added our own Booyah Family flair over the years to perfect it. Not only easy, but inexpensive and so, so versatile: (Ok, I feel it’s fair to assume that the majority of my readers have encountered hummus before so I don’t really need to tell you, but…) use it as a spread, dip, put it on pasta, eat it with a spoon – there are endless possibilities. You can create an entire meal around a plate of hummus, veggies and pita bread, a la my Ah-MEZE-ing plate featured yesterday – it’s full of protein, fiber and nutrients and is super filling! And as per usual, way healthier (and cheaper) to make fresh than to buy in a tub at Whole Foods. So go ahead, get your own O.G. food processor out and get blending with me. 🙂
- 1 15.5-oz can of chickpeas, drained and rinsed
- 3 medium cloves of garlic, minced
- juice from 2 – 3 lemons
- 3/4 cup of tahini
- a handful of roughly chopped fresh parsley
- 1/4 tsp (or more) cayenne pepper
- 1 drizzle of extra virgin olive oil
Step One: Put ingredients into a food processor and blend until smooth. Add water as needed to achieve desired consistency, adjust any seasonings. Some people like to add salt or black pepper, but I find it to be unnecessary. I usually add a little extra garlic to mine because I like it super garlic-y. You can add lemon zest as well if you’d like it a little zippier.
Step Two: Enjoy! 😀 😀
See? I told you it was easy. This recipe is delicious. You can, of course, substitute cooked chickpeas for the can above – I usually just use canned chickpeas because it’s more convenient. You do you, boo. 😉
ALSO: Happy #GratiTuesday! This week I’m grateful for my geographical proximity to the ocean. Not only am I a Cancer, so it’s my natural mermaid habitat, but there is something about spending the day next to the waves that helps adjust your perspective. I always feel immense gratitude when I’m floating in the ocean and the sunshine is beaming down on me – that’s my happy place. It’s the little things that can bring you the most joy. What are you guys grateful for this week?? Tell me in the comments!! 😀