Hummus

Hummus is an excellent source of protein and makes a delicious snack or spread.  I like to eat hummus as a snack with vegetables.  My son George takes hummus to school with him and eats it for a healthy snack with pita chips.  The chickpeas and sesame oil makes this dish high in fiber and protein.  This recipe is from the cookbook "The Barefoot Contessa".  The hot sauce is optional so adjust the seasoning accordingly.

Hummus:
Serves: 6

4 garlic cloves, peeled
2 cups canned chickpeas, drained, liquid reserved or 1 cup dried Chickpeas and 8 cups of   water for cooking
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2-6 tablespoons water or liquid from the chickpeas
1- 8 dashes of hot sauce (optional)




1.  In a food processor with a metal blade, process the garlic until it is minced.  Add the drained chickpeas, salt, tahini, lemon juice, water and hot sauce.  Puree the hummus until it is smooth.  If it is to thick just add water slowly 1 tablespoon at a time through the feed tube until the hummus is smooth.  (If you want to cook the chickpeas yourself just place 1 cup of dry chickpeas in 8 cups of water in a large cooking pot.  Bring the chickpeas up to a boil then turn them down to low and cook for 2 hours covered.  The chickpeas are done when they are soft but still hold there shape.  If the water evaporates before the beans are through cooking just add some additional water to the pot.  Don't salt the water this only makes the beans hard.

Pureeing Hummus In Food Processor

2.  Adjust the seasoning the way you like it.  Serve hummus at room temperature or chilled with vegetables or pita chips.

3.  Store hummus in the refrigerator

Hummus With Vegetables And Pita Chips