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In a word, yes. I know it's usually served as an appetizer or a side, but I think it's time we elevate hummus to main course status.
rBelow is a recipe for the delighful dip, adapted from one found here. It's fast, easy, and super satisying. In fact, it pretty much eliminates all reasons for not making your own hummus.
rBut how to bulk it up? Obviously, you'll want some pita bread (if you're feeling really sporty, this is my go-to pita recipe), but you can really eat it with anything. Popular hummus accompaniers and toppers include cucumber slices, kalamata olives, feta, roasted garlic, sun dried tomatoes, extra chickpeas, or lightly dressed fava beans.
rIngredients:
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- 2 or 3 cloves garlic r
- 1 (15 oz.) can of garbanzo beans, drained with liquid reserved r
- 2 tbs. tahini r
- 3 tbs. lemon juice r
- 1 tbs. olive oil r
- 3/4 tsp. ground cumin + more to taste r
- 1/2 tsp. salt + more to taste r
- 1/4 tsp. paprika + more to taste r
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- Mince garlic in the bowl of a food processor. r
- Add 2 tbs. reserved garbanzo bean liquid and remaining ingredients. r
- Process until smooth, adding additional reserved liquid as needed to reach desired consistency. r
- Season to taste with cumin, salt, and paprika r
