Tuesday, April 22, 2014

Recipe: Homemade Hummus

My mom instilled in me the need to bring something to every gathering I'm invited to (thank you, mom!). While it's a snack, dessert, bottle of wine or a gift, I've grown up knowing that it's the polite thing to do. So for Easter Sunday at Jack's parents house yesterday, I got up bright and early and headed to the kitchen. We were attending a noon mass, so I went for something savory as opposed to sweet for an afternoon snack.

A few weeks ago, I found a few great hummus recipes from Shape magazine. I knew I wouldn't have much time in the morning to cook, so this recipe was perfect. All I had to do was mix the ingredients, blend in the food processor and put in a tupperware container. It couldn't have been easier!
Both types of hummus (Greek and herb) were a huge hit. The recipes were so easy, that I can't see why I wouldn't make them much more often in the future. Not to mention, the ingredients were really inexpensive. Definitely a favorite in my book!

|| Photos are property of Twentyapolis. Must give credit. ||

Greek and Herb Hummus
Recipe modified from Shape magazine

Ingredients: Greek Hummus
Chickpeas/garbanzo beans: 1 can
Baby spinach: 1 cup
Feta cheese: 1/2 cup
Lemon juice: 1/2 lemon, squeezed
Cinnamon: 1/8 teaspoon

Ingredients: Herb Hummus
Chickpeas/garbanzo beans: 1 can
Basil: 1/2 cup
Tarragon: 4 tablespoons dried
Parsley: 4 tablespoons dried
Olive oil: 1/3 cup

1. Mix all ingredients into food processor.
2. Blend until smooth. Add additional olive oil if needed to smooth consistency of hummus (I added olive oil to the Greek hummus).
3. Serve with pita chips, carrots etc. and enjoy!


No comments:

Post a Comment

Blogging tips