Hummus is probably one of the most popular foods in the whole world. No wonder, it can be found in most conventional grocery stores. You can skip the store-bought version and make your own hummus at home.
Based on your preferences, you can make the hummus thicker or thinner. As you can see from the picture above, I love my hummus to be paste-like. If desired, you can add water or oil to the recipe, 1 tablespoon at a time, to reach dipping consistency.
Ingredients 1 cup chopped carrots
1 can of chickpeas, rinsed and drained
¼ cup tahini
2 tablespoons lemon juice
2 cloves garlic, chopped
½ teaspoon cumin, ground
¼ teaspoon sea salt
1 tablespoon snipped fresh parsley
Olive oil, optional
In a small saucepan, cook the carrots, covered, for about 10 minutes or until tender; drain the carrots.
In a blender, combine the carrots, chickpeas, tahini, lemon juice, garlic, cumin and salt.
Cover and blend until the mixture is smooth.
Transfer the chickpea mixture to a small bowl. Stir in the parsley. If desired, add the oil or water, to reach a thinner texture.
Transfer the hummus to a plate and serve with the vegetables.
You can store the hummus for up to a week in a sealed container in the refrigerator.