This week I've been phasing out the last of the holiday foods (as in, throwing them away) and getting back into the swing of healthy eating. I'm always amazed at how quickly I get out of the habit of drinking lots of water, eating an apple 15 minutes before lunch, choosing a glass of wine or dessert, not both, on weeknights. We have some hummus that Cal and I made for our New Years party left over, and I've been enjoying it all week with my lunch. So simple and satisfying, and I always end up eating lots of vegetables when I have it around. Here's how we make it.
one 16 oz can chickpeas, rinsed, and drained. RESERVE THE LIQUID.
2 garlic cloves, chopped
1/3 cup well-stirred tahini
2 tablespoons freshly squeezed lemon juice
salt and freshly ground pepper
Put the chickpeas, garlic, tahini and lemon juice in a food processor and blend until smooth. As the machine is running, add the reserved liquid, a little at a time, until the hummus is a thick, scoopable consistency. Chill in the refrigerator, covered, until serving time. Taste before serving, and add salt and pepper and additional lemon juice, if needed.
Serve with pita, crackers, raw vegetables, and anything else that captures your imagination.
Store, refrigerated, for up to three days.
Yield: 2 cups, or 8 - 10 servings.