Last week, we got some Middle Eastern takeout for dinner. Along with the falafel and spanakopita, we got an order of hummus. It was probably the most disappointing hummus I’d ever had because I’d just run out of my own, homemade hummus a few days earlier. Commercial hummus just can’t stand up to homemade.
If you’ve never made hummus before, let me tell you: it’s easy. But only if you have a food processor. Technically, you can make it in a good blender, but I nearly burned out the motor in my Osterizer because tahini (a paste made from ground sesame seeds) is thick. And I like my hummus to be thick, too. I don’t just use it as a dip; it’s also a great base for a sandwich since it’s loaded with protein.
But I definitely dip it. And as the pictures indicate, I have a favorite companion for it that’s not the standard pita triangles. Those are Dill Pickle Lay’s Potato Chips. I love, love, love Dill Pickle Lay’s. Much the way I love dipping french fries in dill pickle juice (which I did a lot when I was pregnant). And these chips taste fantastic with the citrus zing of this extra-lemony hummus. But not to worry; this hummus is still great for eating with baby carrots, cucumber slices and other vegetables as well as pita bread and crackers. The extra lemon gives it pep and tartness, but no weird sweetness.
Note: this recipe makes a lot of hummus. I had enough to take to a party and have a lot leftover for a week’s worth of sandwiches. Also, the additional lemon in it helped it stay good in the refrigerator for a lot longer than most hummus (even from the store). Two weeks after I made it, it was still just as delicious as the first day. Make the who batch and freeze part of it or just split the recipe in half. But only if you’ve got a decent-sized food processor.
Citrus & Roasted Garlic Hummus
yield: about 4 cups
2 cans (15 ounces each) chickpeas/garbanzo beans, drained (reserve liquid from one can)
1 head of garlic, roasted (see this post for instructions on roasting garlic)
the juice and zest of 1 large lemon/2 small lemons
4 tablespoons tahini
pinch or two of cumin
salt to taste
Pour the drained chickpeas into the bowl of your food processor. Squeeze out all the cloves of garlic into the bowl and add the lemon juice and zest, tahini and cumin. Pulse until smooth. Add 2 to 4 tablespoons of chickpea liquid to thin (as desired). Add salt in ½ teaspoon increments, pulse and add more as necessary.