Hummus, hummus, hummus….
So many different recipes, why even bother following one?
That’s how Rob thinks… and my Mom…
Me, I like to follow recipes.. This way I know I have reproducible results. Not a one-hit wonder.
In fact, my Mom made this first, following the low-fat recipe from Radiant Health, Inner Wealth. My family devoured it. My Dad said he’d gladly eat it any time.
The next time my Mom made hummus, she ad-libbed it. It wasn’t the same.
The hummus looked the same, but it wasn’t as bright and flavourful. It wasn’t as creamy. It just wasn’t as good.
And to be honest, this photo doesn’t match my recipe (it is still hummus, though!). I didn’t even photograph the party hummus, because why would I blog yet another hummus recipe? Well, let’s just say there was no hummus left by the end of the party and I had a few recipe requests. That doesn’t happen very often for traditional hummus. Healthy, lower fat hummus, at that.
Creamy Low-Fat Hummus
1.5 cups (one 15 oz. can) cooked chickpeas, rinsed and drained if canned
2-3 medium cloves garlic, peeled
1/4 cup raw tahini (sesame paste)
1/4 cup plus 2 tablespoons fresh lemon juice
1 teaspoon sea salt (or less if you prefer)
1/4 cup vegetable broth
2 tablespoons olive oil
1. If you are anal, skin the chickpeas. It will take a while. You might start to curse, or give up altogether.
2. In a food processor, blend the garbanzo beans and garlic cloves very well. Add the tahini, lemon juice, salt, broth and oil and process until fully emulsified and creamy. Refrigerate in an airtight container for up to ten days. For best results, allow to warm to room temperature before serving.
Makes 2 cups.