The recipe for hummus originally appeared in Judy Volhart’s cozy murder mystery Swiss Cheese and Sibling Rivalry (Whine & Cheese Cozy Mystery Series, Book 4). Have you tried this recipe? Tell us in the comments section below.
I recently bought a food processor so I’ve been going crazy chopping, shredding and pureeing everything. I find that to make hummus at home, you really need a processor. I’ve tried other ways before and it just didn’t work for me.
1 can of chick peas, drained and rinsed
1 clove of garlic, peeled
1 teaspoon chopped fresh cilantro (or about 1/4 teaspoon dried)
1 tablespoon chopped fresh parsley (or half a teaspoon dried)
1/2 teaspoon cumin
a sprinkling of paprika (a shake or two from your spice jar)
2 tablespoons lemon or lime juice
2 tablespoons oil of your choice (I use olive oil, but you don’t want to add that until the very end since food-processing olive oil can make it bitter)
¼ teaspoon salt, or more at the end to your taste
Place all except the oil in food processor and pulse in short bursts until smooth or the consistency you like. Add oil near the end and if the mixture is still too thick, add a bit of water (no more than a teaspoon at a time until it reaches the texture you like).
If you want to keep it super simple, use only the chickpeas, lemon/lime juice, salt, cumin, garlic and oil (and likely a bit of water until you reach the desired consistency).