With Thanksgiving this Thursday, Fall Break has commenced at the University of Iowa and I made my journey home to Deerfield, Illinois this week to celebrate the holiday with my family and enjoy some time together.
One year ago my mom got remarried to my step dad, Tim, and if there’s 1 thing everyone needs to know about him it’s that he is an AMAZING chef and loves cooking new things and new recipes.
My family has been so supportive of my passion and reflection toward Israel upon returning from Birthright, as well as this semester’s journey on my blog.
To give some credit to Hummus Where the Heart Is, Tim and I embarked on the mission to make our own hummus.
Here’s what we did…
- 2 cans of garbanzo beans
- 2 lemons
- 3 cloves garlic
- Ground cumin
- A little cayenne pepper
- Olive oil
- Strain 2 cans of garbanzo beans + save the liquids
- Put the garbanzo beans in a bowl full of water (to remove the skins)
- Use a food processor on the garbanzo beans and lemon juice
- Then garlic, cumin, cayenne mixed in food processor
- Spin on high for a couple minutes until smooth
- Drizzle in some olive oil towards end of mixing → until consistency is reached!
- Top with drizzle of olive oil, paprika and parsley
The hummus looked great right away. While we both agreed our consistency came out a little more liquidy compared to some of the store bought products, it tasted perfect!
We also cooked a large mediterranean style dinner of roasted chicken with walnuts, a salad with apple, pear and feta, roasted potatoes with homemade tzatziki and a homemade pomegranate sauce to drizzle over it all.
It was absolutely delicious. My friend Lauren came over for the company and food as well, and we worked to display the hummus with its toppings, and enjoyed dipping it with fresh peppers, cucumbers and fresh pita bread.
It is so nice to be home with family this week and converse about previous and upcoming endeavors in our lives.
As well as I highly encourage you to use this easy hummus recipe in your own household!