As I’m sure you’re aware, one of the most popular brands of hummus, Sabra, has issued a recall of 30,000 cases! That’s a lot of hummus. So how do you know if the hummus you’re eating is safe?
Plain and simple – make your own!
I feel like hummus-making is something people like to nonchalantly brag about. “Oh yeah, of course I make my own hummus. I only use chickpeas shipped directly from the Mediterranean.” But in all actuality, it is not difficult to make hummus. Do you own a food processor? If the answer is yes, you can make hummus.
Personally, I like my hummus garlicky, so that’s how I made this particular hummus. But you could add pesto to your hummus or lemon or even Sriracha.
Also, let’s talk about the dipping situation. You can dip any variety of things into hummus like cucumbers or red peppers. Personally, I favor the carb option – pita chips! You can certainly make your own pita chips, orrrrr you can buy a great big bag of Stacy’s pita chips and snack all your troubles away.
Classic Garlic Hummus
Yield: About 2 cups hummus
- 1 (15 ounce) can chickpeas drained and rinsed (reserve chickpea water)
- 6 medium cloves (or 3 tablespoons minced) garlic, peeled and roughly chopped
- 2 Tablespoons lemon juice
- 1/4 cup extra virgin olive oil
- 1/4 cup grated parmesan cheese
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon paprika, plus more for garnish
- Salt, to taste
- Peel the skins off the chickpeas
- Place chickpeas in food processor and pulse until they’re somewhat smashed.
- Add garlic, lemon juice, olive oil parmesan, cayenne pepper, and paprika to food processor and pulse for a minute.
- If it’s too thick add a little chickpea water to thin it out. Add salt to taste.
- Serve with fresh veggies and pita chips.
Recipe adapted from Carla’s Confections