We here in the shoe box just love Ina Garten’s cookbooks. Her recipes are generally pretty simple, the pictures are gorgeous, and the results are consistently delicious. Lately we’ve been making her basic hummus to have on hand for a healthy snack – it’s easy to make, and you actually get to put that food processor to good use!
This is all you need (we’ll include the ingredients list at the end). Besides the tahini, you probably have most of this stuff already on hand. We’ve decided that from now on we’ll make sure to always have two cans of chickpeas in the pantry. The tahini is really the only pricey item, but you’ll get several batches (4 or 5 maybe?) out of one jar this size.
Start by draining two cans of chickpeas and dumping them into the processor. Reserve a couple of tablespoons of the liquid and dump it into the processor as well. By the way, does anyone notice what’s missing in this picture??
Juice two whole lemons into the processor.
Mince 4 cloves of garlic and dump that into the mix.
Add 1/3 cup of tahini to the party.
Now add 1 1/2 teaspoons of kosher salt. The order doesn’t matter, by the way – it’s all going in the processor.
Looking good so far. Except something is still missing . . .
Time for Tabasco – the faithful companion to any bean-based dip. Add about 8 drops, or as much as you can handle. Now, time to chop it all up.
Wait . . .
Where’s the blade? Oooops. Tell us you’ve done this before.
Well, if you do: dump all contents into separate bowl, discover why chick pea juice has been leaking out of your processor bowl onto your counter top, wipe up said juice, locate blade, install blade, return ingredients to processor bowl, and start chopping.
This is about a third of the way there.
When the hummus gets to this consistency, it helps to scrape the chunkier contents off the sides of the bowl into the center. Continue chopping.
Ina’s recipe doesn’t call for it, but towards the end we add a tablespoon of extra virgin olive oil, just to add some richness and smooth out the texture a bit.
Viola! Homemade hummus! Who knew how easy it could be! (once you find the blade to your processor)
This recipe makes about 2 cups of hummus, which almost fills two containers this size. We’ve found that the lemony flavor deepens as it stays in the fridge for a couple of days, and each day we tasted it the flavor got better and better. Thanks Ina!
- 2 cups canned chickpeas, drained, liquid reserved
- 1 1/2 teaspoons kosher salt
- 4 garlic cloves, minced
- 1/3 cup tahini
- 6 tablespoons freshly squeezed lemon juice (about 2 lemons)
- 2 tablespoons reserved chickpea liquid
- 8 dashes Tabasco
- 1 tablespoon extra virgin olive oil (we added)