I ate a lot of hummus while I was visiting my family in New Jersey. When I got back to Mountain View, I decided to make my own. I checked out some recipes, but nothing looked right. They all called for tahini and I have none! So I improvised. This recipe was simple and turned out great. Chickpeas are so nutritious and this is a great vegan/vegetarian option to get some protein. (I have a secret – I’ve been vegetarian for the last few weeks and I’m trying to stick with it. Not even seafood this time! Wish me luck.)
The Simplest Hummus
- 1 can of chickpeas, drained (but save the liquid)
- 1 garlic clove (or more if you like)
- <1 tablespoon olive oil (to taste)
- dash of salt
- spices – garlic powder, chili powder, dried oregano, cumin, and ground pepper
- Lightly pulse the garlic clove in a small food processor (or you can use a blender, or a mortar & pestle). Add the chickpeas, salt, and spices.
- Pulse some more. Add some of the liquid from the chickpeas. Pulse, pulse. Add the olive oil. Pulse.
- Continue to add chickpea liquid and pulse until it’s at your desired consistency.
- Enjoy! Top with olives, more dried oregano, or other spices or your choice and serve with veggies, pitas, etc…
I’ve enjoyed this with raw veggies (carrots, cauliflower, and mushrooms mostly) and also spread on toast. Delicious! Hummus is such a lovely snack and a perfect way to start the new year.