I’m pretty picky about the taste of hummus I like or don’t like, but this one was a winner on the first try. It came from an eBook I found free (at the time) on Amazon. Some of the cookbooks on Amazon are free for you to download (look for price $0.00). If your library has free eBook checkout available, it’s another excellent way to explore new recipes or types of cuisine for no up-front cost. You can open eBooks on almost any computer, so they’re accessible to you even if you don’t have a tablet or eReader.
This recipe is naturally vegan and free of the 8 major allergens, but does contain sesame seeds (tahini).
- 1 can (15 oz) chickpeas/garbonzo beans
- 1/4 cup liquid from the can of chickpeas (so do not discard the liquid when you drain the beans!)
- 2 Tbsp. tahini
- 3 Tbsp. lemon juice
- 2 Tbsp. olive oil
- 1.5 Tbsp. crushed/minced garlic
- 1/8 teaspoon sea salt
- 1 medium zucchini, peeled and chopped
- Liquid measuring cup
- Food processor
- Drain the chickpeas, collecting the liquid into the measuring cup. Do not discard this liquid yet, trust me! It’s nearly impossible to get the texture right without it.
- Rinse the chickpeas.
- In the food processor, combine everything except the liquid from the drained chickpeas. Blend as much as possible, but it will be chunky because it’s dry.
- Add the water from the chickpeas a little at a time until the hummus is velvety smooth but still thick enough to be a dip. You don’t want it to be runny.
- Taste a tiny bit and tweak the flavor as needed: maybe add more salt, more olive oil, garlic powder, black pepper, etc. to taste. It comes out slightly different every time, but that’s the beauty of hummus!
- Serve as a dip with pita chips or fresh vegetables, or spread thickly in a vegetable wrap or sandwich.
Adapted from A Love Affair With Hummus: Classic and Delicious Hummus Recipes by Rachel Lane, available in Kindle or paperback.