It seems to me that for a while hummus was something one would eat only sporadically, and often only in forms that did not recommend it. I think the first few times I was served it, it had the consistency and texture of modeling clay, with a bit of sand-in-the-picnic-basket-like grit.
Then hummus was everywhere and, as often as not, it was made very well even with the many variations available. I think the reason that hummus made its way from the Middle East to everywhere the USA is because it’s a very simple food that is very satisfying. Garlic is a major factor, but garlic makes everything better, so that’s no surprise.
Hummus
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6
Calories: 133kcal
Print Recipe
Ingredients
- 2 cups canned chickpeas drained (liquid reserved)
- 1 teaspoon kosher salt
- 4 garlic cloves minced
- 1/3 cup tahini sesame paste
- 6 tablespoons freshly squeezed lemon juice
- 2 tablespoons reserved chick pea liquid
- 8 dashes Tabasco
Instructions
- Combine all ingredients in a food processor and process until coarsely pureed.
- Taste for seasoning, but be careful with salt.
- Serves chilled or at room temperature.
Notes
Adapted from The BarefootContessa Cookbook, p. 46.
Nutrition
Calories: 133kcal | Carbohydrates: 11g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 579mg | Potassium: 163mg | Fiber: 3g | Vitamin A: 10IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 1.3mg
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