It’s picnic season! Anytime I’m invited to a picnic, I bring homemade hummus (with some pita bread and assorted raw vegetables for dipping). Why?
- It does not have to be eaten hot or cold, so it’ll taste fine all afternoon.
- It can be made ahead of time, and keeps well.
- It is totally safe for vegetarians, vegans, the lactose intolerant, and people who are allergic to nuts or wheat. And I’m guessing it’s kosher and halal.
- The ingredients are cheap.
- It takes no more than 10 minutes to make.
Here’s my basic hummus recipe:
2 cans of chickpeas (15 oz each), drained
2 Tbsp tahini (sesame paste)
2 cloves garlic, minced
juice of 1 lemon
1/4 cup of water
1/4 cup olive oil
salt and pepper to taste
Blend everything in a food processor until smooth. Top with any/all of the following: olive oil, cumin, coriander, paprika, cayenne pepper, parsley, cilantro, sesame seeds, toasted pine nuts. Yes, it’s that easy.
Also, I realize that store-bought hummus isn’t particularly expensive or difficult to procure. But people don’t feel as much love (or give you as many compliments) when you show up with a tub of the Sabra stuff.4 years ago