Quick Hummus

Quick Hummus

As I was sorting through the few foods that I managed to keep in my possession during my recent move, I noticed a can of tahini (sesame butter) that was in desperate need of use. Whenever I think tahini, I automatically think hummus. Now that I have a food processor in my midst the making of hummus is easy again.

I know, there are millions of hummus recipes out there. When it comes to making hummus for me, however, I want it quick. I don't want any long-term chickpea soaking that some recipes require. Also, I feel that hummus is trial and error depending on your personal taste. For me, I want the acerbity of the lemon and the acridness of the garlic to jump out at me right away, only to be followed with a hint of nuttiness provided by the tahini. The chickpeas are simply a vector for these flavor agents. My own personal additions that you don't see in every recipe are cumin, which adds a lemony smokiness, and paprika, which has a subtle smokiness but mainly acts as a food color to turn the hummus from plain beige to a light peachy color (lovely).

Quick Hummus

1. In a food processor, combine all ingredients.

2. Start by pulsing, and when the ingredients have come together, let the food processor whirl for a few minutes to remove any clumps.

3. Place the hummus in a sealed container. It tastes best if it's had a night in the fridge. Serve with soft or toasted pita and crudites (bell peppers are my favorite, but carrots, celery, cauliflower, and broccoli are nice too).

Servings per recipe: 8

Per serving:

Calories: 84

Fat: 4.4 g

Saturated fat: 0.6 g

Cholesterol: 0 mg

Sodium: 80 mg

Carbohydrates: 9.2 g

Fiber: 2.5 g

Sugar: 1.6 g

Protein: 2.9 g