I love chummus (some people call it hummus)! In my neighborhood, there’s no lacking of delicious chummus. But if shabbat is in only a few minutes and you can’t leave the house because there’s food in the oven, homemade chummus is something that’s almost as easy as walking across the street and buying some. All you need is a few ingredients and a food processor.
It’s a great dish to bring to a party with some cut up veggies, so that’s why we decided to contribute it to Ali and Matan’s virtual sheva berachot. Mabrook to the newlyweds!
What’s so great about chummus? You ask. Well, for one, it’s so versatile! You can serve it with raw veggies, mazza, pita chips, challah, pretzels, and my favorite: chummus and cucumber sandwiches. So many options!
This recipe is easy to multiply, too. So you can feed a crowd with a few cans or just a few people with only one. I usually make two at a time because I like to have some leftovers in the fridge.
Oh, and if you really plan ahead, used dried chick peas instead of canned ones. That would be a big money saver! You just have to remember to soak the beans overnight so that they’re usable.
Here’s a great tip, for those who are really not lazy. PEEL the chickpeas! I know, I know, you’re thinking what a waste of time this would be. Since, you know, you’re processing them all anyway. But it really makes a differenc ein texture. Not that not peeling is bad, just that it’s silkier and smoother if you do peel them. And it only takes about 10 minutes. Or make one of your kids/friends do it.
- 1 can chickpeas (peeled if you can. drain, but reserve juice)
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon tahini paste
1. Place chickpeas, garlic, lemon juice, and tahini in food processor. Pulse until smooth.
2. With the food processor running, add chickpea juice until desired consistency is reached.
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