The first time I tried hummus? Not. A. Fan. I couldn’t even tell you now what I didn’t like about it (it was years and years ago) but I can for sure tell you I didn’t like it. Fast forward to this month when Kiddo’s BFF’s mom made it at her house. Seeing as how it’d been years and years I wanted to try it again, so I sort of held my breath and took a bite. YUM! I don’t know what the difference is, but now I can’t get enough of the stuff.
Vanessa sent me her recipe so I made a big batch of this for last night. Halloween night at our place is hanging out with the neighbors on the front porch with food and wine while we hand out candy; we don’t go trick or treating because Kiddo doesn’t like candy (of course) so we just make it into a party (and I LOVE it!). In the three and a half seconds I spent looking in the grocery store I couldn’t find the tahini Vanessa’s recipe called for so I used natural peanut butter instead, a la Alton Brown.
- Gather up:
- 1 can chick peas (drain, keep 1/3 c of liquid)
- 1/3 cup natural peanut butter (or tahini)
- 2 1/2 Tbsp. lemon juice
- 2 Tbsp. olive oil
- 2-3 cloves garlic, peeled or a couple spoonfuls of jarred minced garlic
- Healthy pinch of salt
- Cayenne pepper to taste
- Put everything but the chickpeas in a food processor and process till garlic is well chopped
- Add in chickpeas and process till smooth and give it a taste — adjust salt and cayenne as desired
- Chill; eat with pita chips and/or baby carrots