This is a great lunch staple in our house and I recently started making it instead of buying it. While there a good store brands (Sabra, Good Neighbor, Cedars and even Trader Joe’s house brand), homemade always wins. I started with Barefoot Contessa’s hummus but my family’s collective particular palate almost always requires changes.Two cans of chickpeas, drained – reserve the liquid (original recipe called for two cups)
1 1/2 teaspoons of kosher salt
4 minced cloves of garlic (I have used minced garlic – gasp, from a jar – and it is fine)
1/2 cup tahini (sesame paste)
3 tablespoons of lemon juice ( one lemon – The original recipe uses two lemons and it is glorious, light and bright but my family said “Too lemony” so I adjusted this).
6 tablespoons of water or liquid from chickpeas (I use the chickpea liquid and if you like it more lemony – reduce this to two tablespoons and up the lemon)
Place all in a blender or food processor and purée. After you have put this in a bowl, you can add Tabasco (8 dashes – guess if I do this) and drizzle with olive oil and toasted pine nuts (yes, this is so pretty). Sprinkle with paprika if desired. We like it in lunches in a wrap with lettuce or as a dip with almost any bread or cracker on hand. Nice to send with carrot sticks in a lunch. I have served this along side a roasted eggplant spread and sliced chicken with a great green salad for a lunch.