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May 5, 2008

Food post!

I had heard all about how good homemade hummus is, but I was always pretty happy with Trader Joe’s hummus, so I thought, why bother? But then I got a bee in my bonnet to make it, and once I saw how easy it was (thanks to the magic of the food processor), I was sold.

It’s very, very important to use fresh lemons — that’s what makes it so good.


2 cups canned chick-pea, drained, liquid reserved

1 1/2 teaspoons kosher salt

4 garlic clove, minced

1/3 cup tahini (sesame paste)

6 tablespoons fresh squeezed lemon juice (approx 2 lemons)

2 tablespoons water (or liquid from the chickpeas)

8 dashes Tabasco sauce

Place all ingredients in the bowl of a food processor fitted with a steel blade and process until hummus is coarsely pureed. (come on, how easy is that?) If you don’t have a food processor, you might be able to do this in a good blender or with a stick blender.

Serve at room temperature or chilled. This was fantastic the day of, and also good the next day. It’s actually still good, a week later (but the flavors have mellowed somewhat).

I also made taboulli, but didn’t have bulgur so I used quinoa, and it was quite tasty. Love, love, love the parsley and mint with cucumbers.

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