It’s Secret Recipe Club time again! This month I was assigned the blog The Freshman Cook. I had trouble deciding on just one recipe (as usual) since there were so many to choose from. I liked the sound of the southwestern egg rolls, and because you know how much I love Cincinnati Chili….I can’t wait to try this Skyline chili dip. Eventually though hummus won out because I’ve been craving hummus ever since we were on the Daniel Fast last March. Even though I made falafel patties then (which I still need to share with you guys), I can’t believe I didn’t get around to making hummus. I love hummus!
I make my own tahini instead of buying it because it’s so easy, and it’s much more cost effective that way. You know I’m a thrifty gal! 😉 All you have to do is toast your sesame seeds, and then blend them up with some olive oil. My ratio was 1/2 cup sesame seeds to 1 1/2 Tbsp olive oil, but I don’t think that’s a hard and fast rule.
My girls and hubby were happily devouring the hummus, and I kept thinking it tasted a little different than my hummus….not bad, just different. I soon realized I didn’t add lemon juice like I normally do. Though it was definitely tasty “as is”….I added the juice of one lemon because I missed that zing. The only other changes I made were to add a little bit of cumin and crushed red pepper.
If you’ve never tried your hand at homemade hummus, give it a go. It’s SO easy! All you need to do is add your chick peas, olive oil, garlic and spices to the food processor and give it a whirl. In no time at all you’ve got a dip ready for all your veggies, pita chips or crackers. You can also change it up by using roasted garlic, roasted red peppers, olives or sun dried tomatoes. Mmm…. And you can use other types of beans like white beans. Really the skies the limit. Hummus is one of the easiest recipes to get creative with in the kitchen! What’s your favorite hummus flavor? Have you tried making hummus at home?
- 2 15 oz. cans chickpeas (garbanzo beans)
- ¼ cup tahini (I made my own ½ cup sesame seeds toasted & ground with 1½ Tbsp extra virgin olive oil)
- ¼ cup extra virgin olive oil
- 2 cloves garlic, minced
- ½ cup water
- ½ tsp sea salt
- ½ tsp pepper
- ** I ADDED:
- ½ tsp cumin
- ½ tsp crushed red pepper
- Juice of 1 lemon
- EAT WITH:
- Pita chips
- Naan bread
- Mini toasts
- As a sandwich filling or in a lettuce wrap
- TO MAKE TAHINI:
- Toast sesame seeds in a skillet over medium head stirring frequently. In blender puree them with olive oil. You may need to make a double batch for them to properly blend. It didn't work in the food processor. I used my coffee grinder which worked well, but I had already put in the olive oil so was a tad worried about that. 😉
- Add chickpeas to food processor. Add in tahini, olive oil, minced garlic, salt, pepper, cumin, water, crushed red pepper, and lemon juice.
- Blend until you achieve a smooth texture.
- Serve as a dip or to add into your sandwich or wrap.
** Don’t forget to take some time and visit all the blogs below participating in the Secret Recipe Club. It’s a great way to find new blogs to follow!