H is for Hummus

H got the short end of the stick and happened to fall at the end of a very long, stressful week.  I didn’t have the energy to make anything elaborately gourmet, super involved, or really exotic.  I wanted something that required minimal effort yet had maximum flavor – and was also fail-proof, seeing as I was half-dead from my week.  Hummus fit the bill perfectly, and clocking in at under 2 minutes, it’s the fastest “Alphabet Adventure” dish I’ve prepared yet!  

Hummus is a Middle Eastern dip with a consistency similar to guacamole and is made from mashed chickpeas (aka garbanzo beans), tahini (sesame seed paste), and a variety of herbs and spices.  The chickpeas provide a wonderful backdrop for additional mix-ins with their own intense flavor, such as sundried tomatoes and basil, roasted red bell peppers and garlic, or olives and feta.  It’s often served with either a flatbread like pita, fresh veggies, or even as a sandwich spread.

Still feeling courageous from last week’s granola, I even created my own basic recipe, despite never attempting hummus before.  I suppose it’s not quite authentic, seeing as I couldn’t find any tahini at the grocery store, nor did they carry sesame seeds for me to make my own paste.  Even so, my hummus tasted so scrumptious that there’s only a tablespoon left in my fridge.

 

Hummus

makes about 1 cup

If including tahini, substitute 1-2 tsp instead of the chili powder.  The flavors will meld and intensify the longer the hummus is chilled, and it will keep for 2-3 days if refrigerated in an airtight container.

1 c. canned chickpeas, rinsed and drained

1 clove garlic, minced

1 tsp olive oil

2 tbsp water

1 tbsp lemon juice, freshly sqeezed

¼ tsp salt

¼ tsp ground black pepper

¼ tsp chili powder

1. Combine all ingredients in a food processor and process until completely smooth, 1-2 minutes, scraping down the sides with a spatula as necessary.
2. Spoon into a bowl and cover with plastic wrap.  Refrigerate at least 30 minutes before serving.