I read a job posting for an assistant food editor position once that said one of the “requirements” for the job was that the person must know that when a menu says “whipped chickpeas,” that’s just fancy talk for hummus. Want to know another secret? Hummus is another fancy word for pureed chickpeas + olive oil + lemon juice + garlic. Really, it’s that simple. And aside from the fact that my dog is terrified every time I get out the food processor, this is my current homemade obsession.
Drain and rinse one can of chickpeas. In a food processor combine chickpeas, juice of one lemon and 3 tbs. of olive oil. Puree the ingredients for about a minute, or until the hummus has a smooth, creamy consistency. Add 1/4 a clove of garlic, chopped, and puree (or however much garlic you like; trust me that a little goes a long way, though). If you’re like me and have a cute tiny food processor, put in half the ingredients, puree, transfer to a container and then do the rest. BYOC (Bring Your Own Creativity): to add extra flavor to your hummus, try adding in kalamata olives,artichoke hearts, red pepper or anything else that strikes your fancy. I love eating hummus in a wrap with turkey, lettuce and feta or simple and delicious pita chips.
For homemade pita chips: Cut a round pita into eight triangles, taking apart the bottom and top layers for a total of 16 chips. Place them in a cookie sheet and drizzle olive oil, salt and oregano on top. Bake at 375 for 5 minutes and then flip them until they have a desired golden color and crispy texture.
Snack idea: I can’t remember where I read this idea recently – note: this isn’t my own creation – but if you slice a cucumber into 1-inch-thick slices, peel them, scoop out the seeds in the middle and add a dollop of hummus, they make great bite-size snacks.