Hummus Recipe - Plain and Simple

Hummus Recipe - Plain and Simple

Blog stats reveal many of you ate up the recipe for Guacamole – Plain and Simple. Who doesn’t like plain and simple anything, afterall. For example, I love M & M’s, plain and simple, but I digress.

Guacamole and hummus, to me anyway, are just about the best dips or spreads I can make in my kitchen. Serve them plain and simple, and they’re delicious. Doctor either of these spreads up with basil, tomatoes, red onion, green onion, or roasted red pepper and they’re even more tasty. Last time I made hummus I was out of tahini so I substituted walnuts for the tahini. It was so good, and perhaps I even liked it a little better than with tahini – plus I reaped the benefits of the omega-3 fatty acids and the MUFA’s in the walnuts. MUFA’s (or monounsaturated fatty acids) are good for your heart, your brain, and despite the fact that they are “fat”, MUFA’s don’t contribute to “belly” fat or, as I like to say, a “muffin top” (if you know what I mean.)

Makes about 1  3/4 cups

One (15-ounce) can chickpeas, drained (about 1  1/2 cups)
1/4 cup olive oil
2 tablespoons tahini (sesame seed paste) or 1/2 cup walnuts
2 tablespoons water
Juice of one lemon
1 or 2 cloves garlic, depending on your GT*
1 teaspoon salt
Cayenne pepper or paprika for garnish
More olive oil for drizzling on top

Place all ingredients in a blender or food processsor fitted with a metal blade. Process until smooth. Scrape down the sides of the work bowl and continue processing until even smoother. To serve in a more attractive way, spread the hummus in a shallow dish or pie pan. Sprinkle lightly with cayenne pepper or paprika. Drizzle with olive oil. Serve with pita chips, fresh sliced vegetables, or small pretzel rods.

GT = garlic tolerance. The best male cook I know and I have a different garlic tolerance. You know how much you can stand, or can’t stand, so add the quantity of garlic which best suits your taste.

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