Shores Summer 2022

Hummus
Homemade
By Olivia Kassner
We love a dish that can be made from the pantry, and one that can be
customized even more. Homemade hummus is easier than you think, and just
about anything can be used as a dipper - think fresh cut veggies, pita slices,
bagel chips, pretzels, and more. The most time-consuming part of this recipe
is shelling the chickpeas, which you can skip in a pinch. Try some of the
variations we have listed below to keep it interesting
Yield: 1¼ cups
Ingredients
1 c cooked or canned chickpeas
2 T reserved liquid from chickpeas
⅓ c tahini (sesame seed paste)
1 clove garlic, peeled and crushed
6 T lemon juice
½ t salt
1T olive oil
Directions
Drain chickpeas, reserving 2T of liquid.
If desired, remove skins from chickpeas. Doing
this under running water speeds up this process.
In a food processor or blender, puree chickpeas
with liquid, tahini, garlic, lemon, and salt by
blitzing in 20-30 second intervals until desired
consistency is attained.
Spoon mixture into a shallow bowl, using the back
of the spoon to create a well in the center.
Drizzle the olive oil over the hummus and sprinkle
with fresh herbs if you have them.
If using any additional toppings or garnishes,
spoon them into the center of the dish now.
Serve as a dip or use as a spread for sandwiches.
Variations
Add roasted red peppers, caramelized onions, or a head of roasted garlic for deeper flavor.
Blend an avocado into the mixture to add creaminess and color.
Top with pine nuts, sesame seeds, or whole chickpeas for texture.
Up the lemon juice if you love the freshness.
Sprinkle cayenne on top for heat or paprika for color and smokiness.
Garnish with a tablespoon of fresh herbs, like parsley, dill, or chives.