Go-To Hummus Recipe

This weekend was a rush. When everyone else was loading up on food to brace for Hurricane Irene, we were loading up on food for a neighborhood party. I made a few things including hummus, because what’s a party without hummus? Ain’t no party like a hummus party ‘cause a hummus party don’t stop.

My favorite hummus recipe isn’t very fancy. It doesn’t have red pepper or pine nuts or artichokes or whatever. It’s just a trusty, reliable, go-to garlic hummus. What really helps enhance the flavor is a hefty dose of salt, good olive oil, and peeled chickpeas.

Peeling chickpeas is a little tip I learned from bloggers for a smoother, creamier hummus. It takes a lot more time and it’s kind of a gross process, but once you taste hummus made with peeled chickpeas it’s hard to justify going back to “regular”. If you don’t have time, don’t worry and skip it.

Go-To Hummus Recipe

Prep Time: 5 minutes(plus way more if you decide to peel the chickpeas)

Cook Time: 0 minutes

Ingredients:

• 2 (14-ounce) can chickpeas, drained and peeled(optional but recommended)
• 6 roasted garlic cloves
• 2 Tablespoons tahini
• 1/4 cup extra virgin olive oil(preferably Greek)
• 1 Tablespoon lemon juice
• 1/2 teaspoon salt

Method:

1. Combine all of the ingredients in a food processor and blend until smooth. Add extra water if desired for a slightly thinner consistency.
2. Serve at room temperature. Store leftovers in a refrigerator. 

I added a little bit of Garlic Gold on top for some added crunch and texture. It was a neighborhood party and there was a storm keeping everyone inside; garlic breath was not a big concern.