Hummus

One more exam until thanksgiving! So excited for the holidays, not so excited about the $$$ tickets to fly back to LA. Which is why I will spend thanksgiving in Richmond staring at pictures of cats. Although, I will be able to commiserate with my roommate and other desolate Cali people and have a friendsgiving away from home. Yay!

Anyhoo, I finally coughed up the money to buy tahini. I don't get why it's so expensive and why it's such an essential ingredient in hummus! Gad, it imparts such a deep and yummy flavor. I tried making hummus without it and just threw in some sesame oil. Needless to say, it wasn't the same :(

This recipe adds olive oil only when you're ready to serve it. Which apparently is the way to make it and it is super super smooth. Enjoy~

Click read more button below for recipe :)

Hummus

makes 2-3 cups

Ingredients
1 can chickpeas, drained
4 tbsp tahini
3-4 tbsp lemon juice
2 cloves garlic
3 tbsp ice cold water
1/2 tsp salt
olive oil to serve (optional)

1. Blend chickpeas in a food processor into a stiff paste (I used an immersion blender) 
2. Add tahini, lemon juice, garlic and salt and blend to mix
3. Add the ice water and blend until smooth (3-4 mins)
4. Serve immediately with your best olive oil and some paprika sprinkled on top
5. Enjoy with pita chips and veggies!