I finally tried making my own hummus the other day using Rachael Ray’s everyday hummus recipe. Mine turned out quite thick, so I have been using it to spread on my turkey sandwich. It is delicious!
- 2 15 ouncecans chickpeas, rinsed
- 1/2cup tahini
- 1 tablespoon fresh lemon juice
- 1 clove garlic, finely chopped
- Salt and pepper
- 1/4cup pistachios, toasted and chopped
- Extra-virgin olive oil, for drizzling
- Pita triangles, carrot sticks, celery sticks, endive spears, cucumber spears and sliced bell peppers, for dipping
- In a food processor, blend the chickpeas, tahini, lemon juice, garlic and 1/2 cup water until smooth; season with salt and pepper. Transfer to a bowl and top with the pistachios and a drizzle of olive oil. Serve with the pita triangles and vegetables.
The hummus tastes pretty good, and I have noticed it tastes better after sitting in the refrigerator overnight. My hummus, however, was quite dry, and I was going to ask someone else who has made hummus before how to get it more creamy like good ole Sabra at the store. But now as I’m looking back at the recipe, I see that I was supposed to blend with a 1/2 cup of water. OOPS! I suppose that would have helped, huh? Next time we’ll see if that makes a difference! I always tell my students to read carefully and check their work. I think I need to take my own advice more often :/
If you have any other tips or tricks for delicious hummus, please share!