I mentioned that it was insanely hot today, and along with the rest of California, I’m sweating up a storm and melting in the heat. Today was one of those “eat little, drink lots” days, and I had a crazy craving for hummus. I can only imagine what a humid Greek summer feels like, but today between the tropical heat of the nursery and the still heat of our house, I needed something cool but packed with protein to keep up my withering body.
I’ve been making hummus from a very simple recipe that makes about triple the amount of hummus for the price you can buy it… and I can make it as garlicy and spicy as I’d like! It’s so quick and easy to make in the food processor for a hot day that no one should go without!
Makes 3 cups
- 2 cans (15.5 ounces each) chickpeas (also known as garbanzo beans)
- 1/3 cup fresh lemon juice
- 1/4 cup tahini
- 2 cloves garlic, chopped
- 1/8 teaspoon cayenne pepper
- 1 1/4 teaspoons coarse salt
- Reserving 1/4 cup liquid, rinse and drain 2 cans chickpeas. Place chickpeas and reserved liquid in a food processor. Add 1/3 cup fresh lemon juice, 1/4 cup tahini, well stirred, 2 garlic cloves, chopped, 1/8 teaspoon cayenne pepper, and 1 1/4 teaspoons coarse salt. Process until smooth. To store, refrigerate in an airtight container up to 1 week.