Recipe: Hummus


Today is my birthday and I’m off in San Francisco celebrating with much wine and food. If you are also in need a break, but still want a great snack or appetizer, don’t reach for the store-bought hummus; grab some canned chickpeas and try this amazing recipe. You may never go back when you discover how easy and taste how tasty this truly is.

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Servings: 12 (makes about 3 cups)
Time: 10 minutes active and total

2 15.6 ounce cans chickpeas, drained and rinsed
1 teaspoon salt
4–5 cloves of garlic, minced
1/2 cup fresh lemon juice, from 2 lemons
3/4 cup tahini paste
1/2 cup water

1. Put all the ingredients in a food processor and blend until very smooth. Add more water or lemon juice to thin out, to taste. Spoon into a bowl and drizzle extra virgin olive oil over top. Serve with pita.

Writer Bio:
Adrienne D. Capps loves food and is a vegetarian—she doesn’t believe these things are mutually exclusive. A vegetarian for the past nine years, Adrienne created as a way to share her passion for eating, drinking, and cooking—and to make vegetarianism more accessible. The blog transforms meat dishes into vegetarian or improves vegetarian recipes and puts the results up in a weekly post called the Sunday Serving on the blog and at the Facebook Group Vegetarianized. Adrienne is also a food writer, teaches cooking classes in Davis and is an amateur caterer. Upcoming cooking classes and recent food articles are found on the blog home page.