Lately mother and I have been brainstorming about different things for me to take to school. I need to take a lunch, snack, dinner (some days all of the above) four days of the week, so we try to keep it interesting.
This week I had a craving for hummus. Mom cooked some chickpeas and put some aside for me to later experiment with and find a recipe and consistency I liked.
Usually when we make hummus we blend it in the blender and need to keep adding water for it to blend properly, but then the consistency becomes more of a dip than a spread.
This time I experimented using the blender without adding so much water, but it didn’t work.
I tried the food processor. Still no luck.
I resorted to mashing the chickpeas with a fork, and voilà!
Perfect for topping crackers, spreading on a sandwich or adding to a veggie wrap!
I’m glad to share with you this three step hummus recipe! Enjoy and tell me what you think!
2 cups chick peas canned or cooked
2 Tbsp. olive oil
2 Tbsp. lemon juice
1 fresh garlic clove
Cayenne pepper to taste
Salt to taste
Sun-dried tomatoes to taste
1. Drain the chickpeas, but reserve some of the water.
2. Either blend all of the ingredients in a blender, or in a medium bowl mix ingredients with a fork. Add water until you have reached the desired consistency.
(This step really depends on the consistency you want the hummus to have. I opted for a very thick and dry hummus so I mashed the chickpeas with a fork and added a few Tbsp. of water. If you blend it in a blender you will most likely have to add more water.)
3. Transfer to a serving bowl and serve with crackers, fresh veggies or use as spread in a sandwich or veggie wrap!