Hummus and Pita Picnic

Hummus is super famous with pita. Here is a yummy recipe made from drained chickpeas added lemon, garlic and olive oil. This recipe also uses ground cumin for a smooth and creamy hummus.

• 1 (15-ounce) can chickpeas, drained (reserve the liquid from the can)
• 3 tablespoons well-stirred tahini
• 2 tablespoons fresh lemon juice
• 1-2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt (or to taste)
• 2 tablespoons olive oil, plus more for drizzling
• Ice water or reserved chickpea liquid (for desired consistency)
• For garnish (optional): paprika, chopped fresh parsley, whole chickpeas, or a drizzle of olive oil
• Picnic ready!

1. Prepare the chickpeas: Drain the can of chickpeas, but save the liquid (also known as aquafaba). This liquid is key for a creamy, fluffy texture. Some recipes also recommend boiling the chickpeas with a little baking soda for 15-20 minutes to make them extra soft.
2. Combine the ingredients: In the bowl of a food processor, combine the drained chickpeas, tahini, lemon juice, minced garlic, cumin, and salt.
3. Blend until smooth: Begin to process the mixture. As it blends, slowly add the olive oil. Continue to process for at least 3-5 minutes, scraping down the sides as needed. The key to a truly smooth hummus is to blend it longer than you think you need to.
4. Adjust consistency: If the hummus is too thick, add a tablespoon of the reserved chickpea liquid or a tablespoon of ice water at a time until you reach your desired consistency. The result should be a light, creamy, and smooth dip.
5. Taste and serve: Taste the hummus and adjust the salt or lemon juice if needed. Transfer the hummus to a serving bowl. Use the back of a spoon to create a well in the center. Drizzle with olive oil and sprinkle with your choice of garnishes.
6. Store: Hummus can be stored in an airtight container in the refrigerator for up to 5 days.

Cookware Set

Hummus yummy and healthy!