Hummus? Gross! Sick! I'm not eating that!
So I set out to make my own. I mean why not? It's got to be cheaper than buying the stuff at $3+/container when chickpeas only cost 60 cents a can or so. Plus I can control what is in it and it will be guaranteed to be fresh.
1 Tbsp olive oil
1/4 cup tomato paste
1 Tbsp Italian seasoning
2-3 cloves garlic
2 cans chickpeas, drained reserving 1/2 cup of liquid
1/4 cup lemon juice
1 tsp salt
Heat oil in small pan over med-high heat. Stir in the tomato paste, garlic, and seasoning; cook about 2 min or until slightly toasted. Transfer the mix to a food processor and add rest of ingredients. Process until smooth. Taste and season with salt if needed. The taste really develops after sitting in the fridge for a couple of hours so you may want to wait to adjust seasonings.
2 tsp lemon juice
1 tsp vegetable oil
2 Tbsp water
The hummus recipe is adapted from Food Network Magazine and the tahini is from a childrens' cookbook.