I love hummus.
Well, I love GOOD hummus.
There are some nasty varieties of it in stores.
I don’t like it if it’s too thick.
It needs to be smooth and creamy.
My favorite store brand is Sabra’s Greek olive hummus.
My daughter hates olives, but will eat that stuff with a spoon.
There was a Greek restaurant in my town that made delicious batches of the spread. I’d pop by and just order that for lunch. Sadly, they went out of business.
I’ve been hearing people talk about making their own hummus for years, but I didn’t have a blender I was smitten with enough to give it a go.
Then I got my Ninja.
So I gave it a whirl.
I scooped it up with baked pita chips. Yum!
Homemade hummus is quick and easy to make and can be customized dozens of different ways. Throw in:
- Roasted red peppers
- Pine nuts
- Sun-dried tomatoes
- And anything else you like!
- 1 can chick peas drained
- Juice of one lemon
- 1 teaspoon sesame seeds
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
- Put all ingredients in blender.
- Blend until smooth.
- Add water a tablespoon at a time if needed blender requires more liquid.