Sometimes I like simple; so does Chef Jeff. This month's 'Emergency Eats' is all about enjoying homemade hummus, as an appetizer or accompaniment to other dishes while entertaining. This tried and true hummus doesn't use Tahini, as found in traditional recipes. It's been a big hit with Chef Jeff's friends and family for years. The hummus is sweet with a garlic bite. You can doctor it up adding 1 - 3 garlic cloves, or you can tone it down with the roasted red peppers. Chef Jeff uses the "garlic scale". He says if you use 1 clove it's very mild; 2 cloves adds a nice bite; but he prefers 2 - 3 cloves of garlic for maximum vampire protection. :)
1 15oz. can chickpeas (a.k.a. garbanzo beans)
1/4 tsp. salt
1/2 tsp. cumin
1/2 lemon (squeezed in a separate bowl so you can watch out for seeds!)
1-2 cloves garlic
3-4 sun-dried tomato pieces
3 slices roasted red peppers (roughly 1" wide by 3" long pieces)
1. Drain the chickpeas, reserving the liquid.
2. Combine all ingredients, plus 5 Tbsp. of the reserved chickpea liquid in a food processor.
3. Puree on high until velvety smooth. (If you don't have a food processor, you can use a good blender.)
4. There are many ways to serve this hummus. You can line a salad bowl with mixed greens or lettuce leaves and spoon it into the center for a nice presentation, garnished on the side with cherry tomatoes and cucumber slices. Good dipping delights include red/green bell pepper slices, celery stalks, olives, artichokes, or crackers.
- You can increase or decrease the amount of garlic used to your preferences.
- You can also adjust the amount of roasted red pepper and sun-dried tomatoes to your tastes.
- Any leftover hummus can be stored in the refrigerator in an airtight container for up to 3 days.