Prep 15 mins
Cook 0 mins
Until about 2 years ago, I would never try anything new. I was a ham-and-cheese kind of girl. Then one day at Epcot, my sister persuaded me to try the food in the Morocco pavilion. I was feeling adventerous so I got the sampler platter consisting of a gyro-like sandwich, some falafel, hummus, tabouleh, and citrus lentil salad. Well, I had certainly been missing out! Everything was delicious, uh, except the lentils. Now, I am addicted. I snack on veggies dipped in hummus, warm pita dipped in hummus, and I even use hummus in place of mayo on wraps and sandwiches. This hummus recipe is very basic but you can easily tweak it to suit your taste.
- 2 (15 1/2 ounce) cans chickpeas
- 1⁄3 cup lemon juice
- 1⁄4 cup tahini (well stirred)
- 2 garlic cloves, chopped
- 1⁄8 teaspoon cayenne pepper
- coarse salt
- extra-virgin olive oil
- Reserving 1/4 cup liquid from can, drain chickpeas in a colander. Rinse well under cold water then shake off excess water.
- Process chickpeas and reserved liquid, lemon juice, tahini, garlic, cayenne, and 1 1/4 tsp salt in food processor.
- Transfer mixture to a serving dish. If desired, drizzle with oil and sprinkle with paprika.
- For variety, I sometimes add finely chopped cucumber (seeds removed and patted dry) and dill. Or I like to add finely chopped olives (black, green, kalamata).
Yum!!! This hummus is delicious with the suggested chopped cucumber. I loved it just with a soft tortillas and for a veggie dip. Made for my adopted chef for Spring 2012 PAC. Thanks so much Kellen's mum! :)