Homemade Hummus

Hummus has really climbed the social ladder over the last ten years. Known to many as an exotic food before, hummus can now be found in the refrigerators of almost every woman you know and half the men. Opening a container of hummus and serving it with crackers and crudite is something every host has done and thus helping non-cooks everywhere include something delicious in their repertoire. The quality of store-bought hummus is actually quite good, but includes at least a couple unnatural ingredients. I took a crack at making this centuries old, healthy and delicious dip with a rather amazing outcome. The best thing about something like hummus is that you can add whatever flavors you would like to it. This variation below could very easily be switched by taking out the rosemary and adding anything from spicy red pepper flakes to artichokes to roasted red peppers. This takes about 5 minutes to make and will last about a week in the fridge. Since this version is 100% homemade, filled with protein and bursting with flavor, I think many of you out there will be forgoing the container and keeping these simple ingredients in your pantry and fridge for the next time you need a quick snack for guests or just for yourself! 


Lemon & Rosemary Hummus
Forks & Amusement 2010
makes 1 1/4 cup
50 calories for 2 tablespoons


1 15oz can garbanzo beans or chickpeas, drained and rinsed
1 tablespoon extra virgin olive oil
1 tablespoon tahini paste (sesame seed paste, can be found in the ethnic food aisle or condiments)
1 large clove of garlic, minced
1/2 lemon zest
juice of 1 juicy lemon
1 sprig of fresh rosemary
1/2 teaspoon of cumin
salt & pepper to taste


For serving: Paprika & olive oil


Combine all top ingredients in a food processor or blender and process until smooth. If hummus is too thick, add a little bit of water to help it along until it is the desired consistency. Add more salt and pepper if needed. Serve in a bowl, sprinkled with paprika and drizzled with just a touch of olive oil. 


Enjoy! 
xoxo
Erin