The basic hummus recipe I use comes from my first cookbook (and still one of my favorites). A couple variations include using sun-dried tomatoes and roasted sweet peppers.
Basic hummus recipe (from Moosewood Cookbook)
- 3 cloves garlic, roughly chopped
- handful of Italian parsley
- 2 green onions, roughly chopped
- 3 cups cooked chick peas (about 2 cans worth)
- 6 tbs tahini
- 6 tbs lemon juice (or more to taste)
- 1 tsp salt (or more to taste; probably less if using canned)
Put all the ingredients in a food processor and blend until you have a smooth paste. If the paste is too dry, you can add a little water or olive oil while it’s blending. I like to add a drizzle of olive oil, a squeeze of lemon and a dash of cayenne just before serving.
Variation #1: add 1 cup chopped sun-dried tomatoes (the kind stored in oil).
Variation #2: add 2 roasted red, orange or yellow bell pepper. I don’t recommend green, as they aren’t as sweet. Sometimes I buy roasted bell peppers in a jar, but I occasionally do it myself because I have a gas range top. I put the peppers directly on the burner and allow each side to char. It takes maybe 10 minutes. The I throw the peppers into a large Ziplock bag and allow to cool enough to handle. The skin then peels right off. Remove the seeds before using.