QUICK & EASY HOMEMADE HUMMUS

I know that I’ve already shared a recipe for Tahini Hummus with y’all, but that recipe uses dried beans which need to soak overnight.  So to make that version of hummus requires a little planning.  I also shared with you that I would post a quick and easy recipe for hummus using beans from a can, so about a year later, I've come finally come through!

I’m not gonna lie to you, canned beans don’t have the same flavor and texture that dried beans have, but the reality is that most of time I’m making this dip on a whim.  

Quick and Easy Homemade Hummus is still far superior to store bought hummus.  Every time I make it Billy remarks, almost as if he’s surprised, at how good this hummus is! 

This is just my basic recipe, but roasted peppers, olives, or pine nuts can be added to jazz it up a little.

Once you’ve made it, and you see how truly quick and easy it is to make; not to mention more affordable, you’ll never buy hummus again.

Here’s what you do.

Drain a can of chick peas (aka garbanzo beans) over a bowl, and reserve the liquid.

Add to the bowl of a food processor, (I used my mini prep) the drained chick peas, a couple of cloves of garlic (I had some garlic I had roasted the night before so I used that), tahini paste, extra virgin olive oil...

The juice of one lemon, as well as a little salt and pepper.

Pulse to puree the beans.

If the dip is too thick add 1 to 3 tablespoons of the reserved bean liquid.

I like my hummus on the thinner side. Check for seasoning and add more salt & pepper if needed.

If you like, make a moat with the back of a spoon and fill it with more extra virgin olive oil. 

QUICK AND EASY HOMEMADE HUMMUS

Serves 4 to 6

1-15          oz. can                  Chick peas (garbanzo beans)

2              cloves                   Garlic minced (or up to 6 cloves of roasted garlic)

2              Tbsp.                     Tahini (sesame seed paste)

3              Tbsp.                     Extra virgin olive oil (plus more for optional garnish)

1                                          Lemon, juice of

1-3            Tbsp.                     Reserved liquid from the beans

                                           Salt and pepper to taste

   1.       Drain the chick peas, but reserve about ¼ cup of the liquid.

   2.       To the bowl of a food processor add the chick peas, garlic, Tahini paste, 3 Tbsp. olive oil, and lemon juice.  Pulse until the mixture is smooth; if needed add 1 to 3 Tbsp. of the reserved bean liquid until the dip is the consistency that you like.  Season with salt and pepper to taste.

   3.        Remove to a serving bowl and serve immediately or store covered in the refrigerator.

   4.       (Optional) to serve, use the back of a spoon to make a moat on the top of the hummus and pour some olive oil into the moat.

Notes: * If you don’t have a food processor; make the hummus in a bowl and use an immersion (stick) blender to puree the beans.

**If you don’t want the taste of raw garlic and don’t have time to roast garlic; add the minced garlic to a small cold pan with 2 teaspoons of olive oil, heat it over medium heat, as soon as you hear the sizzle remove the pan from the heat but leave the garlic in the pan for a couple of more minutes, the residual heat will cook it perfectly.


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CHICK PEA & SPINACH SALAD with TAHINI DRESSING

I had just started to make a gorgeous Greek inspired Chick Pea and Spinach Salad with Tahini dressing, when Billy called me to say, “Honey get dressed up cuz I’m taking you for a nice dinner!”

He’d gotten a gift certificate for Capital Grille, so the Lindsay’s were livin’ large for a night!

As Billy was perusing the menu, looking for one of the more conservatively priced entrees, I reminded him “We have a certificate, order anything you like!”  He did, and he did me proud. Most people would have ordered a moderate priced bottle of wine and dinner and the certificate would have covered it; but we don’t drink, so the entire amount was spent on food, glorious food! I won’t bored you (or horrify you) by listing the abundance of food that we ate. 

What I will tell you that Billy had some scraps left from his steak and he wanted to bring it home for our cat Matilda (she eats anything and everything and it shows in her rather round figure).  Billy was embarrassed to tell the waiter he was bringing the scraps for his beloved cat, so he told him that it was for the dog.  

Matilda is oh, so, helpful in helping me to write my posts.

“Dude…you’re a cat person, just own it!”

Any hoo… I had wanted to make a salad with chick peas to go with Greek Lamb Burgers and I was inspired by the flavors of hummus.  I made a Tahini Dressing that’s a little nutty, garlicky and lemony, perfect with chick peas.  The spinach is a hearty green (baby kale would also be really good) so it stands up to the chick peas, and tomatoes lend sweetness as well as bright color.

Here’s what you do.

 Start with making the Tahini Dressing.

Combine in the bowl of a mini processor (or a blender) a little garlic, fresh lemon juice, tahini paste, salt, pepper and two tablespoons of olive oil.

Give it a blitz, and continue to add the olive oil two tablespoons at a time, blitzing after each addition.

The reason that the olive oil is not added all at once is that if it's added all at once, the dressing may separate.

In a medium combine a can of chick peas that have been drained and rinsed, a couple of scallions and some chopped flat leaf parsley.

Add half of the dressing.

And give it a stir.

I got to this point of my recipe and then my husband called to tell me to get dressed up, cuz he was taking me to a nice dinner.  

Woo hoo!  No dishes...Well except for the few that I'd just made!

So I put the salad and the remaining dressing in the refrigerator for the next night's dinner.

When you're ready to serve the salad, toss a bag of baby spinach with the remaining dressing.

Because we are only two people, we wouldn't be eating the salad all at once; so we each added our own dressing, this way the leftover salad wouldn't have soggy spinach.

FYI If I weren't taking a photo I would have done only half the spinach, and tossed it with the dressing.

Pile the dressed chick peas in the center, and scatter some tomato wedges around the edge of the salad.

This salad goes great with these Greek Lamb Burgers!

CHICK PEA & SPINACH SALAD with TAHINI DRESSING

Serves 4 to 6

1                             Lemon, juiced

1              Tbsp.        White wine vinegar

2              Tbsp.        Tahini paste

2              Tbsp.        Honey

1              clove        Garlic (small clove), minced

1/8           tsp.          Each salt and pepper

6              Tbsp.        Olive oil

1-15          oz. can      Chick peas (garbanzo beans), drained and rinsed

¼             cup          Flat leaf parsley, roughly chopped

2                             Scallions, chopped

1-6            oz. bag     Spinach

2                             Tomatoes; cut into wedges

   1.       To make the vinaigrette.  In the bowl of a mini food processor, add the lemon juice, white wine vinegar, tahini paste, honey, garlic, salt and pepper.  Add 2 tablespoons of olive oil at a time, turning on the processor between each addition.  (If using a blender just stream the olive oil through hole in the lid while the blender is running).

   2.       In a small bowl combine the chick peas, flat leaf parsley, scallions and half of the vinaigrette.  (This can be done in advance and kept refrigerated until you’re ready to assemble your salad).  

   3.       Toss the spinach with the remaining vinaigrette.  Line a platter with the spinach, pile the chick peas in the center of the platter, and place the tomato wedges in an attractive manner around the outside of the platter.

Note:  This dressing can be made without a food processor or blender.  Just crush the garlic into a paste and add it to a medium bowl with all of the ingredients for the dressing except the olive oil.  Slowly stream the oil into the bowl with the other ingredients while vigorously whisking.

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