There is a great restaurant in Northern Virginia called Rustico. Known for an extensive beer collection and yummy pizzas, I go for the carrot hummus. It’s delicious and topped with an amazing feta/herb/ground lamb mixture. I made a copy cat version of this dish (minus the lamb) for a dinner party appetizer, and it was a pretty respectable homage to the original.
So, why is this post ittled “Classic Hummus” as opposed to “Totes Amazing Carrot Hummus?” Because I am a bad blogger, that’s why, and didn’t take any (non instagram) pictures. But in the process of making the carrot hummus, I purchased a giant container of tahini (it was the only size available), which lead me to make classic hummus last weekend.
Classic, yes, but boring, no. Homemade hummus has a great freshness that store bought doesn’t, and it’s quite inexpensive to make. All the ingredients are things I usually have in my fridge and pantry, minus the tahini, and the food processor makes for quick work. It is also nice to be able to control the amount of salt and oil in the hummus. I encourage you to whip some up for your next gathering…you’ll be surprised how simple it is!
- 1 15 oz. can chickpeas, drained and rinsed
- 2 TB tahini
- 1 clove garlic
- Juice of one lemon
- ¼ cup olive oil, plus 1 TB spicy olive oil (optional)
- Salt and pepper, to taste
- Fresh herbs (optional)
In a food processor, combine chickpeas, tahini, garlic, lemon juice and a dash of salt and pepper. With the processor running, slowly add the olive oil and hot oil (if using), blending until smooth. You might add a little extra olive oil to reach your desired consistency. Check for seasonings, add salt and pepper if needed. To serve, drizzle with olive oil and sprinkle with fresh herbs, if desired.