Hummus is a divine gift from God. It's filled with calories that make it taste good but, like the mysterious avocados, this fat is deemed "good for me." I'm not asking questions; I'm not going to read labels, but hey I'll take it! I love shopping for hummus at the grocery store because there are so many types and flavors. Admit it, choosing out flavors is fun. Triscuits have really lured me in with this phenomenon. Have you seen how many flavors of Triscuits you can get? A good night for me is when I get that perfect Triscuit flavor to hummus flavor combo. Is that revealing to much about my social life? One thing I will say is that there is something to be said about the original hummus. I had a few months of going wild with the flavors. Kalamata olive...yes please. But once I revisited that original flavor I was inspired. Hummus has minimal ingredients, is easy to make, and is actually a money saver. Last night, I drove to Whole Foods, picked up a jar of tahini, and in just a few minutes, I was feasting on loads of creamy hummus.
I read a lot of info online debating whether or not you skin the chickpeas, use canned chickpeas, use the canned liquid etc. Lots of hummus debates out there. I took the easy route. I used canned chickpeas because I had them. I didn't skin them because hello I have a life (many Triscuit flavors to pick out). I used a bit of the liquid from the can to smooth out the hummus, and I was pretty satisfied with what I created, and so was my family.
1 15oz can of chickpeas
1/2 cup of tahini
juice of one lemon
3 cloves garlic minced
1/4 cup olive oil plus extra for drizzling
1 tablespoon cumin
salt and pepper to taste
chopped parsley for garnish
Put all ingredients in the food processor except for the parsley. Process the mixture on low. Add additional liquid from the chickpeas as needed to smooth out the mixture. I probably ended up adding in about 2 tablespoons. Serve the hummus in a small bowl and drizzle with olive oil, and sprinkle with chopped parsley.