Ever since I read this simple recipe for falafal, I haven't been able to get my mind off of chick peas. The falafal is going to have to wait until my cilantro comes up this spring, so today I indulged myself in some hummus. It was one of those cravings that didn't have time to wait for my chick peas to soak, so I just opened a can of them.
Kip said my can of chick peas smelled like dirty diapers. I said he smelled like dirty diapers. Because that's the kind of mature and nurturing relationship we have.
And then I made hummus, and I left him to feed the real creators of dirty diapers.
Lemon Garlic Hummus
Serves 4
Prep time: 10 minutes
Cost: $1.05
(chick peas: .65, tahini: .15, lemon juice: .10, olive oil: .10)
Note on tahini: You can usually find it at natural foods stores or in the ethnic and/or gourmet sections of your grocery store. If you've never used it before, it's a type of "butter" (as in peanut butter, almond butter) made from sesame seeds.
1 can chick peas, drained and rinsed (or about 1 1/2 C rehydrated chick peas)
3 Tbsp lemon juice
2-3 Tbsp sesame tahini
1/4 C olive oil
1 clove garlic
1/2 tsp salt
Blend it all up in a blender or food processor. Serve on crackers or cut vegetables.
PRINTABLE RECIPE
This recipe, as well as my spinach artichoke dip and Reuben dip, is linked up to the Every Day Sisters bloghop for appetizers. Have a look.
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