heavenly hummus

I must admit that a few years ago, I thought hummus was a bit bizarre.  I did not understand why my family spread it on crackers, veggies and sandwiches when there was good old ranch dressing.  My relationship with hummus has since changed and I completely understand why my family indulges in this decadent spread.  It is now one of my favorite things to keep on hand! 
There are many different varieties of hummus available including garlic, artichoke, roasted red pepper, greek olive, and of course the plain favor. Each one is better than the next and I often spend too much time debating over which flavor to buy from the store.  My favorite brands are Sabra and Athenos, each grocery store stocks different brands.  Hummus is made from chickpeas (also known as garbanzo beans) and originated in the Middle East.  It is traditionally served on pita, flatbread, or falafel. I am at home for winter break and despite the fact that I am not enrolled in classes right now, I am learning something everyday.  Today my Mother taught me how to make my very own hummus.  I am as happy as can be and amazed at how effortless this process truly is!  Making homemade hummus allows you to control exactly what goes into your dip.  You can eliminate the added fat and preservatives which are often found in the store bought kind, creating a truly healthy snack.  It is more costly to buy it premade and after today, I can say it tastes better homemade.  Then again, what doesn't?!  There is a catch to this recipe-you need a food processor, but this provides one more reason that a FP will be my next kitchen appliance investment.

Homemade Hummus
1-15 oz. can chickpeas (drained)
Juice from 1/2 of a fresh lemon (use a citrus reamer)
1 tsp ground cumin
1/4 cup olive oil
Kosher salt to taste
Any additional flavor you desire--today we added 4 cloves fresh garlic.  You could also add peppers, cilantro, olives etc.
Add all ingredients to a food processor and pulse until combined. Chill in the refrigerator for up to a week and a half.  Enjoy on sandwiches, gluten free crackers, grilled cheese, fresh carrot sticks, sliced red/yellow/green peppers, radishes, cucumbers, spread it on sliced deli turkey and make mini roll ups....get creative!

Chickpeas in the food processor

Fresh lemon juice is key, use a citrus reamer for easy juicing

I have to give my Mother credit for taking this picture of me during my cooking lesson

Adding olive oil to the mix

The finished product, of course it would look better in a pretty bowl, but I couldn't resist eating it straight out of the processor!