Ok, let’s keep it simple for the first post. For vegans, I suppose that a recipe for hummus is like a recipe for boiled water. Rookies have to start somewhere!
Why no tahini? Well, there’s nothing wrong with tahini…it has healthy oils and a nice sesame flavor. It’s just that it adds extra fat and calories, and to be quite honest, I like the way this hummus tastes without it. If I like the taste without adding it, I figure I don’t really need it. Feel free to modify this to your heart’s content.
1 (15.5 oz) can of chickpeas (garbonzo beans) drained and rinsed — I like Goya brand
2 T. extra virgin olive oil (to start)
2 T. lemon juice (about 1/2 fresh lemon)
1/2 t. salt
1/8 t. fresh-ground pepper (about 4 turns on your grinder…keep it somewhat coarse)
water — added to thin to desired consistency
Combine ingredients (except water) in a food processor or high-speed blender (ex. BlendTec). After the initial processing of a minute or so, scrape down the sides and determine if you need to add a tablespoon of water or so to thin the mixture. Continue to process/blend until the mixture is very smooth — it may almost seem a bit fluffy when it’s just right. Taste test often! I like mine on the salty side, and I like the zing of cracked pepper, too! Add what you need. Serve with tortilla chips or veggies, or use as a sandwich spread with some fresh cucumbers. If you’re not going gluten-free, try pitas.
Experiment! Add fresh parsley from your garden. Roast or saute some garlic and throw it in. Have some fun.