My favorite lunch!
I absolutely love hummus! I also love creating my own, with organic chickpeas, sesame tahini and fresh lemons. I can control the amount of salt and fat–and I really love that! Tahini is quite high in fat actually, but a little goes a long way to adding that distinctive flavor in this recipe and it is the only added fat.
Stuffed in a whole wheat tortilla with fresh veggies and whatever leftover grain I have in the fridge–in this case, leftover quinoa taboulleh (yay!), all it needs is a little drizzle of vinaigrette or lemon juice and I’m good to go!
2 cans chickpeas, drained (reserve 2 tablespoons liquid)
1 large clove, garlic, peeled
2-4 tablespoons lemon juice, to taste
1 tablespoon tahini (sesame seed paste)
Sea salt or tamari sauce to taste
With the blade running, add garlic to food processor through feed tube. Process until finely chopped. Add chickpeas and pulse a few times, then add the liquids and tahini. Continue to process until smooth, stopping occasionally to scrape down the sides. Hummus making is not an exact science, so play with the seasonings and liquid amounts until you get a consistency that is right for you. The longer you process the creamier the result.