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There are two things that I will always treasure that came out of my sister’s first stint living in the middleeast- my niece Keadryn and a legit hummus recipe. This hummus is the stuff of dreams, y’all- creamy and delicious with just the right touch of garlic.
And you might have the stuff on hand to make it (well, if you keep tahini around). If that’s the case, you should probably get out your food processor right now.
1 can of chickpeas, drained (reserve liquid)
1/3 cup of tahini
1/3 cup of lemon juice
2-3 cloves of garlic
garlic salt to taste
*Sometimes I add a can of roasted red peppers, or green chiles, or some sundried tomatoes. This recipe is a pretty versatile base- customize as you please.
DIRECTIONS Combine all ingredients in the food processor. Blend (and blend, and blend) until smooth, adding reserved liquid from the chickpeas as needed.
Serve with veggies or pitas (or just eat with a spoon)- yummy!
[…] made a whole lineup of yummy dips. First on my list was Jordan’s hummus recipe. I haven’t made it in awhile (I could find tahini in Saipan, but dipping veggies were less […]