Some years ago I went through a hummus phase. I was constantly craving hummus and with every batch prepared the outcome became more lemony or more garlicky. I not only enjoyed eating said hummus and impressing my family and friends with this homemade goodness, but I also enjoyed the fact that it was so easy to prepare. There is a certain satisfaction to preparing something delicious so quickly and with very little clean up.
This particular recipe of the very popular Middle Eastern spread is based off of an original Rachael Ray recipe discovered during my hummus phase. I don’t make this as often as I used to, but I still consider it a pretty solid go-to recipe if I’m ever in a pinch. Say, a friend calls and wants to swing by to say hello. Keep a can of chickpeas in your cupboard and without hesitation you’ll be saying “No problem! See you soon!” as you plug-in the food processor and grab the can opener.
1 can (15 ounce) chick peas (garbanzo beans)
1/2 cup tahini
2 tablespoons olive oil
½ teaspoon crushed red pepper flakes, more if you like it with a lot of kick
1 tablespoon Sriracha
1 teaspoon ground cumin
1 teaspoon ground coriander
1 clove garlic
1/2 teaspoon salt, more to taste
dash of pepper
Juice of one lemon, more to taste
Drain chick-peas. Pile everything into the food processor bowl and combine into a smooth paste. Add additional olive oil as needed to create a smooth consistency. Adjust lemon, spice and salt according to your taste.
Serve this spread with vegetables, crackers, or pita bread.
©2014 by Alexandra Salidas Roll, Figs & Feta.
Recipe by Alexandra Salidas Roll of Figs & Feta. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!