Every time I make hummus I kick myself for not doing it more often. Not only does it taste better than store-bought, it's cheaper. For this particular batch, I used a recipe from Cooking Light. It was titled "Traditional Hummus," which makes simple variations easy to slip in. Next time I will definitely be getting more bold with additional ingredients: jalepeno, roasted red pepper, capers,the options are endless.
1 (15.5oz) can chickpeas, rinsed and drained
1 clove garlic, crushed
1/4 C water
1/8 C tahini (which I substituted for a couple tablespoons dry sesame seed)
1.5 tbsp fresh lemon juice
1 tbsp olive oil
Pinch of salt and pepper
Put chickpeas and garlic in food processor (or magic bullet if you live with a guy like James who made the 2am purchase which comes with free attachments...only if you call in the next 5 minutes!) and buzz until chopped. Add water and remaining ingredients, mix until it reaches desired consistency.
The flatbread came from yes, you guessed it, Smitten Kitchen. Including baking time, it takes about 12 minutes start to finish. Plus you can adjust the texture to your taste. Roll out the dough as thin as possible for more of a "cracker" finish, less so for a thicker, "bready" finish. Yes, bready is a word.
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