Home-made Hummus

I have finally managed to get The Pea to love hummus as much as Alfie and the boys and I do, but it comes at a cost:  she won't eat store-bought hummus.  She only likes the homemade kind served at proper Middle-Eastern restaurants.  Yes, I know home-made hummus tastes better, but store-bought hummus is fine, and besides, I am a lazy sod who hates washing up the food processor or blender.  So for a while I held out, continuing to buy hummus from the supermarket and giving her ranch dressing to dip her pita bread and veggies in.  But last night, I finally gave in and made my own hummus.



Wow, I don't think I can ever go back to store-bought hummus again.  Home-made hummus is so flavorful compared to store-bought, and so easy to make!

Hummus

1/3 cup Tahini (sesame seed paste, which you can buy alongside all the nut butters at Whole Foods or other decent grocery stores)
1/2 cup water
1/4 cup lemon or lime juice
2-3 cloves garlic (make sure they are gigantic cloves, or go with 5-6 smallish ones)
1 teaspoon salt (I used smoked sea salt)
2 tablespoons fresh chopped Italian parsley or lemon balm (I didn't have this so I ommitted)
1 tablespoon olive oil
2 cups cooked or canned chick peas, drained.

Put ingredients in a blender and blend until smooth.  Yields about 3 cups.

That's all it takes.

But, shh, don't tell The Pea, because I've told her she has to wash the blender herself if I'm going to go through all the "trouble" of making hummus for her.