Last weekend, my sister-in-law welcomed her first baby, my fifth niece, Clara. I haven’t gotten to meet her yet, but from the pictures, she looks precious. Knowing that as new parents, my sister-in-law and her husband are likely not getting much sleep and definitely not having much time to cook, I decided to make them a couple easy dishes (homemade hummus and chicken enchiladas that will be posted soon) that they can enjoy. Since I spent the weekend working in the emergency department, I wanted to make them something that wouldn’t take a whole lot of time to put together. Taking only a few minutes to make, but tasting gourmet, this hummus was the perfect solution. The wonderful thing about this recipe is that you can really alter it to please your palate by changing the amount of lemon and garlic you add. My only regret was that I didn’t triple the recipe to have enough for myself for the week.
2 cups canned chickpeas
1/4 cup tahini
2 cloves garlic
1/4 cup olive oil
2 lemons, juiced
1 tablespoon cumin
1/4 teaspoon cayenne
Fresh ground pepper
1/2 cup or more water
In a food processor, add 2 cups of chickpeas, 1/4 cup tahini, 2 cloves of garlic, 1/4 cup olive oil, the juice of 2 lemons, 1 tablespoon cumin, 1/4 teaspoon cayenne, several pinches of salt, and some fresh ground. Pulse until roughly chopped.
Turn the food processor to on and pour about 1/2 cup of water in a steady stream until the hummus is blended nicely. You may need to add a little more water and olive oil to get the desired consistency
Taste and adjust flavors to your liking.
Serve with pita or fresh vegetables.
Source: A Couple Cooks