Hummus

Envision the sprinkle of paprika that would make this more photogenic.

I've had a hummus breakthrough. Thank you, Inspired Taste. I've been making hummus on and off for a while. It's always been better than most store-bought hummuses, but not better enough to get really excited about it. It's mainly been a texture issue... it's been kind of clumpy and not very rich-tasting, and I always figured that the rich creamy ones in stores and restaurants were laden with fats and/or chemicals to make them so. Turns out it's just a matter blending the ingredients in the right order.

Tahini and lemon go first. Blend them for a good minute until they're kind of whipped together. Then comes the rest, minus water, and then the water.

I also squeezed fresh lemons this time instead of using bottled lemon juice, and it makes a big difference. It's worth keeping lemons on hand.

I briefly glimpsed something in the original recipe that debates the merits of skinning the chickpeas. I didn't have time to read it, let alone think about doing it. Has anyone with a baby at home ever skinned chickpeas? I think not.

The Recipe (taken exactly from Inspired Taste):

1/4 c tahini

1/4 c freshly squeezed lemon juice

1 clove garlic

2 tb olive oil

1 tsp salt

1/2 tsp cumin

15oz can chickpeas, drained and rinsed

2-3 tb water

• Blend tahini and lemon juice in food processor 1 minute or until whipped together, scraping down the sides as necessary.
• Add garlic, olive oil, salt, and cumin. Blend 30 seconds.
• Add chickpeas. Blend until broken down into a smooth consistency.
• Add enough water to create desired consistency, and blend until smooth.

The Verdict:

Overall grade: A-

Overall reason: I could imagine altering this to get more flavor, but it's a great basic recipe.

Time to prepare: 6 minutes

Husband quote: (I'm sure he'd come up with some pun if I asked him for a quote, but he hasn't tried the hummus yet.)