Have you made hummus at home yet? I made a batch the other day, and several things have changed since I first made it in the summer. First, I bought a jar of tahini paste, so I didn’t have to grind my own out of sesame seeds and sesame oil. It makes the process a lot easier, and it tastes good too. Next, my apartment now has direct sunlight and I have a better camera, which make for much better pictures. And lastly, the hummus changed a little bit too. I added a much smaller garlic clove than I did last time. I also added more olive oil and more lemon juice to balance out the more flavorful tahini. Oh, and smoked paprika sprinkled on top looks really beautiful. And instead of eating my hummus with carrot sticks, I’ve been using everything-flavored pretzel chips. Yum.
Quick recipe recap: Combine 1 small minced garlic clove, 1 can of drained chickpeas, 1/4 cup of tahini paste, the juice from 1 lemon, 3 tablespoons of olive oil, 1 tablespoon of water, salt, and pepper in a food processor. Taste and adjust ingredients. Serve drizzled with more oil and lemon juice.
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