Bryan’s Hummus

This is the result of Laura’s love of hummus while expecting. I combined about 5 recipes in an attempt to mimic the hummus served at a local mideastern restaurant.

I like more garlic and salt in this recipe.

Low-Fat Version

2 19-ounce cans chickpeas (rinsed and drained)
2 or more cloves fresh garlic (or more to taste)
1 teaspoon kosher salt (or more to taste)
¼ teaspoon red pepper (or more to taste)
¼ cup good extra virgin olive oil (first cold press)
¼ cup tahini
½ cup lemon juice
½ cup hot water or more

1. Heat the chickpeas in the microwave for 3-4 minutes.

2. While the chickpeas heat, peal the garlic. Place in food processor with salt (if using coarse salt), and grind.

3. Add the lemon juice and tahini to the food processor and mix a bit.

4. Heat the water in the microwave after taking the chickpeas out.

5. Put the chickpeas in the food processor and start it. You’ll probably need to scrape down the sides a few times.

6. Add the olive oil and red pepper to the food processor.

7. Add a half cup of hot water to the hummus. Continue mixing. You may need to add more water until you get a nice smooth consistency.

8. Taste, then add salt and red pepper until you’re happy.

9. This is good served with a little olive oil over the top. Also, looks good if you add a couple of whole chickpeas to the hummus when serving. We like it with Flat-Out bread.

For the full-fat version, use a half cup of tahini and a half cup of olive oil.