Hummus

If you have never made your own hummus, you are in for a treat with this recipe.  I’ve been making this regularly for over 10 years.  It’s a great way to use some of the garlic from last week’s share, is a healthy dip for cucumber and carrot sticks, and can be used as a spread on sandwiches.

Hummus

  • 15 oz can of chickpeas
  • 3 Tbsp tahini
  • juice from 1 lemon
  • 2 cloves garlic
  • 3 Tbsp extra-virgin olive oil
  • 1/2 tsp salt

Place all ingredients in food processor or blender.  Process until smooth.  If you would like it creamier, add some water a little at a time.  Store in refrigerator.

Of course you can get creative with this recipe, adding parsley (farm-picked), roasted red peppers, or extra lemon juice.  I just read about adding a little cumin for extra flavor, which I’ll be sure to try next time I make a batch.

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