My friend Carrie* who is my cooking muse (you might have noticed I've mentioned her once or twice on my blog), gave me a fabulous hummus recipe recently. I have made it about 6 times already and it is SUPER YUMMY.
I requested that she send me a recipe for it, because I have been craving hummus a lot throughout this pregnancy. Well, honestly, I just love hummus all the time and I was getting FED UP buying it at the grocery store. $3.99 for a little tub which Craig and I can eat easily in one sitting.
So, here you go!
Link to post on her blog: http://bitesizedbycarrie.wordpress.com/category/food-2/
Copied and pasted from her blog:
BSBC Lemon Hummus
1 can of Garbanzo Beans (same as Chickpeas people)
1/4 c. Extra Virgin Olive Oil
1/4 c. Tahini
1 Lemon, zest and juice
1 tsp. Kosher salt
1/2 clove of Garlic, grated
1-2 tsp. Honey (not pictured)
up to 1/2 c. of reserved juice from canned beans, if you want thinner
Jennifer's notes: I added a little more lemon juice! I know, seems like a lot! But I like my hummus lemony. You might want to taste it first. I also tried making it w/ 1/8 c. EVOO but it wasn't as creamy as I would have liked--however, the EVOO is what adds calories, so if you don't care, go for it! It still tasted good. I did also have to add a little of the juice from the canned beans as well. I used Agave Nectar instead of honey, just because I didn't have honey around. My only challenge was finding TAHINI. I checked Traders Joe's--they don't carry it in the midwest, who then told me to go to the Asian Market--which was quite the fun adventure for me, but they were out! I ended up finding it at the Kroger at 71st and Binford in the International section. I bought a large jar of it and it should last me for 10-15 batches.
*I fully realize that I am getting slightly Single White Female-ish on Carrie, posting about her every day :) SORRY! Don't be afraid... well, not too afraid anyway!
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