When a friend queried: "Cooking queen, do you have a favorite hummus recipe you could share?" How can I resist?!?
As you wish, Jess. Here's a basic hummus recipe. For added flavor and flair, I've added pumpkin puree, edamame, and sundried tomatoes. Not at the same time. Those are three different variations, but feel free to experiment. I always do.
1 16 oz can of chickpeas or garbanzo beans*
1/4 C liquid from can of chickpeas
3-5 T lemon juice (depending on taste)
1 1/2 T tahini
2 cloves garlic, crushed
1/2 t pink Himalaya salt
2 T olive oil
*you can buy dried garbanzo beans, soak them overnight, and cook till soft. But at that rate, I'd just as soon buy hummus!
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with rough-chopped parsley (optional).
Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.