Make it Yourself: Wicked Lemony Hummus

If you're like me, you spend altogether too much money on store-bought hummus. You shell out your hard-earned dollars for often-mediocre tubs of the stuff, or perhaps if you're feeling flush you pick up some delicious Sabra.

There is, however, a better way. That way is homemade. 

BEHOLD: Tasty, savory, easy, and inexpensive Lemon Sesame Hummus! 

The key to this recipe, as for all hummus, is the tahini. Tahini is nothing more complex or exotic than a paste made from ground, hulled sesame seeds, yet it is a critical component of all hummus recipes. It adds a rich depth of flavor and undergirds the creamy consistency so prized in excellent hummus. When one tastes a "hummus" that, despite its pretensions, tastes merely like ground up chickpeas, the missing piece is nearly always tahini.

For my thrifty readers: Tahini is a tad pricey but stretches far; each batch of hummus, for example, only requires about two heaping tablespoons. The sum of the remaining ingredients in the recipe below might reach as high as two dollars.

Finally, I warn you--this is a wicked lemony hummus. Feel free to crank things back as you see fit. You're the chef!

Click through for the recipe!

Hungry Sam's Lemon Sesame Hummus

1 15-oz. can of chickpeas (garbanzo beans)

2 T. tahini

2 T. olive oil

2 cloves garlic (peeled)

Juice AND zest from one small to medium lemon

1 t. salt

1/2 t. pepper

1. Open the chickpeas, reserve about 1/4 c. of the liquid, and drain out the remainder. 

2. Toss the drained chickpeas, the reserved liquid, and everything else into a food processor. 

3. Go nuts. Process until creamy and smooth.

4. Taste; you may need a touch more salt. Then, garnish with whatever! I started with a little paprika and extra lemon before getting out of control with the fresh-ground black pepper and sesame seeds. Follow your heart!

 

It's just that easy. Enjoy, dear readers!