Unfortunately, I’ve been so on the go lately I haven’t really cooked a thing in more than a week. That is, until today, with its rainy, gray, windy chill, I decided to hunker down with knitting, my blogs, and of course, some random items I had in the fridge.
And out came a homemade hummus, which is delicious when you soak your own chick peas and make up the yummy spread while the peas are still hot…never thought of hummus hot? Welp, its amazing.
So how did I make it?
I usually soak the chick peas overnight per the directions on the bag, but today I did the stovetop quick soak-cook method, which works if you don’t think ahead or don’t have the time. As soon as they were tender, I added them to my cuisinart along with several heaping spoonfuls of tahini. I happen to love my hummus filled with lemony goodness, but a lot of people don’t. You can omit the lemon juice if you want, but in mine, I added the juice of three (yes! three!) lemons.
Pulse the entire mix until its completely smooth, about 3-4 minutes. If you don’t have a cuisinart, I’m sure a blender would do the trick, though you’ll have to add the chick peas, tahini and lemon juice (or garlic or parsley or whatever add-ins you want to snazz it up) in small batches, so that it all gets blended together and doesn’t clog your appliance.
After, serve up with little pita wedges. I also like salted tomatos and cucumbers to eat with it.
Eat. Swoon. Enjoy!