Okay, so I’m not quite sure hummus qualifies as DIY, but after last week’s tahini experiments, how could I not share my all-time favorite hummus recipe?
This recipe is essentially my grandmother’s recipe with the addition of my homemade tahini. My grandma’s hummus is incredible for its wonderful, slightly lemony flavor. Here, the homemade tahini makes it oh-so-creamy as well as a bit more traditional. This is a very straight forward, no messin’ around hummus.
2 pounds cooked or canned chickpeas
3/8 cup good-quality olive oil (that’s 1/4 plus 1/8)
3 ounces fresh lemon juice
4 tablespoons tahini
1 clove garlic
salt to taste
1) In the bowl of a food processor combine all ingredients, except reserving half the oil. Process for 2 minutes, then add the remainder of the oil. Process until smooth and creamy.
2) Drizzle with olive oil; serve with pita bread or crudites.