Hummus

We eat lots and lots of hummus.  When I realized how cheap and easy it was to make, it became a weekly staple of  ‘make-ahead’ staples that I tend to do on the weekend.  This recipe took a lot of trial and error and taste testing  batches by my helpful husband.  I began to think he was actually just messing with me, but I think the final result was well worth it! 

Preperation Time: 20 minutes

Cooking Time: 20 minutes

What You Need

• 2 – 15 oz. cans chick peas/garbanzo beans -reserve liquid
• 2/3 cup of  tahini
• 2 Tblsp. white balsamic vinegar
• 1 head of garlic roasted
• Kosher salt to taste

How to Prepare

First you’ll need to roast the garlic.  Cut top of head of garlic.  Drizzle good quality olive oil over cut end.  Wrap securely in aluminum foil and cook at 425 for approximately 20 minutes.

While garlic is cooking, drain the liquid from the 2 cans of chick peas into a bowl or measuring cup.  Save the liquid for later.  Next, place the drained chick peas into a food processor.  Add the tahini and pulse until well combined.  Add the white balsamic vinegar.  After garlic is roasted, remove from foil and gently squeeze until head is completely empty.  Pulse until well mixed, and then add kosher salt to taste.

If hummus is too thick, you may add some of the reserved chick pea liquid to desired thickness or consistency.  

Refrigerate after making.

Enjoy!!