This is for your basic hummus. If you want to get creative, add a small beet for pink hummus. Or a tablespoon of spicy red pepper paste (such as harsissa) for spicy hummus.
Makes about 2 cups
WHAT YOU NEED:
- 1 (15-ounce) can chickpeas, drained and rinsed
- ¼ cup tahini (sesame seed paste)
- 3 tablespoons fresh lemon juice
- 3 tablespoons water
- 2 garlic cloves
- 1 teaspoon kosher salt
WHAT TO DO:
Combine all the ingredients in a blender or food processor. Puree until the hummus is smooth; add more water if necessary to achieve a smooth consistency.
YOUR MIGHT ALSO LIKE
Does this cooler weather make you want to make a big pot of soup? Me, too! Here’s one of my faves.
Wondering what to do with all those in-season strawberries? I’m here to help!
This very common ingredient is actually fatal for your dogs.
I used to think that homemade almond milk wasn’t worth the effort —but that was before I discovered how little effort was involved. And how much creamier and tastier the homemade milk is than store-bought.
Here are four great natural substitutes for sugar that I use regularly.
My favorite way to prepare (and eat!) corn is the way street vendors serve it in Mexico…
Roasting vegetables brings out their natural sugars and makes them so delicious. I like to toss them into a refreshing green salad.
Rice, Egg, Avocado, Yogurt, Harissa. The colors of this bowl are as pretty and vibrant as a So Cal sunrise.