Hummus is arguably the healthiest dip, besides salsa, that you can feel free to indulge in. It is delicious with grilled pita bread, celery and carrots or even simply whole wheat crackers. Tahini is typically what makes hummus taste like hummus, which is a store-bought sesame paste. In this recipe, we make our own tahini as part of the recipe, using healthier almonds. Try this one out, you might like it better than restaurant hummus.
- 1 16 oz can of chickpeas or garbanzo beans, drained with liquid reserved
- 1 roasted red sweet pepper for can, reserving juice and other peppers separately
- 1/2 cup sliced almonds, roasted if desired
- 2 cloves garlic, crushed
- 1 to 3 teaspoons lemon juice (depending on taste)
- 2 to 4 tablespoons cumin
- salt to taste
- cayenne pepper to taste
- 2 tablespoons olive oil
- Drain chickpeas, reserving liquid from can. Drain roasted sweet red peppers, reserving the liquid from the jar and putting the remaining peppers in a food container for later use. Mix the red pepper and chickpea liquids together and reserve. Put almonds in food processor or Waring Pro Xtreme Blender and blend until it the almonds resemble a coarse powder.
- Add the one roasted red pepper and chickpeas to the blender and mix well, adding up to ¼ cup of the reserved liquid as needed to keep the blender cranking and the mixture a thick but malleable paste. Add the garlic and pulse to blend. Add lemon juice 1 teaspoon at a time, cumin, salt and cayenne to taste, tasting after each small addition. Now add one tablespoon olive oil and blend. Use the other tablespoon or not, according to the thickness and velvety-ness you prefer.
- Place in serving bowl, and mold a shallow well in the center of the hummus. Sprinkle with olive oil, speckle with paprika and a generous spackling of slivered almonds.
- Refrigerate until cool, then serve with fresh, warm or toasted pita bread, crackers or veggies.
- For a spicier hummus, add a sliced red chile or more cayenne pepper.
- Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it seemsto be too dry.