When I turned 13 years old, my grandparents gave me the gift of a summer in Israel in honor of my bat mitzvah. I lived on a kibbutz, worked in the orchards and the chicken coops, and learned to love foods I'd never tasted before, like pomegranates, which we plucked from our own trees, and falafel, and hummus. It's so easy to make your own hummus. All you need are canned chickpeas, tahini (sesame paste), garlic (essential), olive oil, and a food processor or blender. Add whatever flavorings you have in the pantry. I love this sun-dried tomato and basil hummus; if you have your own slow-roasted tomatoes, substitute those for a more intense tomato flavor.
Slow-roasted or sun-dried tomato and basil hummus
Makes 3 cups.
1 15-oz can chickpeas, drained
2 large cloves garlic
1/4 cup slow-roasted or sun-dried tomatoes
1/4 cup tahini
1/2 tsp pimentón (smoked paprika)
Juice of 1/2 lemon
2 Tbsp extra virgin olive oil, or more to taste
1/4 cup roughly chopped fresh basil leaves
Kosher salt, to taste
In the work bowl of a food processor fitted with a metal blade, pulse the chickpeas, garlic and tomatoes until coarsely chopped. Add the tahini, smoked paprika, lemon juice and olive oil. Process for 30 seconds. Add the basil leaves, plus 2 tablespoons of water. Let the processor run until the hummus is smooth; if necessary, add more water, a tablespoon at a time, to achieve the desired degree of smooth. Taste, and season with salt.
Refrigerate for an hour, or up to three days ahead, to allow the flavors to combine. The longer it sites, the more exciting the flavor. Store in the refrigerator in a container with a tight-fitting lid.
More recipes in The Perfect Pantry:
Lemon onion hummus
Roasted red pepper and garlic hummus crostini
Greek hummus with white beans and feta
Chickpea, quinoa and spinach salad with preserved lemon vinaigrette
Other recipes that use these pantry ingredients:
Jalapeño and lime hummus, from Gluten-free Goddess
Spring pea hummus, from Simply Recipes
Wild garlic hummus, from Nami-Nami
Mediterranean salad with hummus dressing, olives, capers, and feta, from Kalyn's Kitchen
Hummus en fuego, from 101 Cookbooks
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