If you have never made your own hummus, today might be your day. This is one of the easiest snacks that you could possibly make and, when you are done, you will wow everyone when you tell them that it is homemade. The main ingredient in hummus is chickpeas. I always keep canned chickpeas on hand. All the time. They are great for snacking, roasting, tossed in salads, and, of course, for making hummus.
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| Parsley and Garlic Scapes |
Recently, I wanted to use up some parsley and garlic scapes so I added them to my chickpeas and, voila, green hummus. It really is just about that simple. If you have a food processor and some olive oil and salt, you can make your own hummus. Once you make it, you can start experimenting with flavors but, truth be told, basic hummus is pretty darn good so you might never stray from the basic.
Ingredients:
1 can chickpeas (10 oz), drained and rinsed
A bunch of parsley leaves, no stems
1 small bunch of garlic scapes, chopped (not the bulbs)
1/4 cup (or so – maybe more) olive oil
Fresh squeezed lime juice from 1/2 a lime (add more if needed)
Sea salt, to taste
Directions:
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| The magic of a food processor… |
Combine chickpeas, parsley, and garlic scapes in a food processor. Stir. Add lime juice. Blend. Taste. Add olive oil slowly to blend. Add more olive oil or lime juice if necessary to smooth it out. Garnish with chopped garlic scapes if you want to be fancy. Serve with fresh veggies and crackers. Enjoy!
A note about tahini … Truly traditional hummus includes tahini. Tahini is a sesame seed paste blended with olive oil. Sometimes I use it and sometimes I don’t. It has a pretty decent shelf life so you can safely buy some and keep it in your pantry. Depending on your grocery store, you can either find tahini on an ethnic foods aisle or you can find it near the peanut butters and other nut butters. I love it! It definitely adds a great flavor to your hummus, but if you don’t have it on hand, your hummus will still be delicious. For this green hummus, we went without the tahini!
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| Garlic scapes and local onions … up close. |
Great recipe! It’s a keeper for sure.
Thanks!!