Vegetarian Week: Super Creamy Hummus

This week I am re-posting some of my favorite vegetarian dishes.  Here is #2.

The secret to really smooth, creamy hummus is reserving some of the liquid from the chick pea can.

  • 1 14 oz can chick peas – I like the Italian brand, Rega. Drain all but 1/4 cup of the liquid
  • 1 T. tahini paste (sesame paste)
  • 1 t. salt
  • 1 clove garlic
  • 1-3 t. fresh lemon juice to taste
  • 2-3 T. olive oil plus more for garnish

In the food processor, add all the ingredients except the chick pea liquid.  Pulse to combine.  With the machine running add the chick pea liquid and process until smooth, about 1 minute.  If you like, you can make a well in the center of the hummus and pour in some good olive oil to garnish.  We like to serve this as a dip with crudité as well as crackers or flatbread.

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About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
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4 Responses to Vegetarian Week: Super Creamy Hummus

  1. oh, i wish i read this post 15min ago… i just opened two cans of organic chickpeas and drained them in a colander for another recipe. bye-bye chickpea liquid. next time, super creamy hummus!

  2. Harley says:

    Yes, more hummus please. This is my favorite hummus by far. Really good “green” olive oil makes a huge difference.

  3. Pingback: Middle Eastern Feast | swellkid

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