Hummus-lovers Anonymous (a post by Molly)

As my mother has stated publicly, we have a hummus problem.

We were introduced to this alluring dip five years ago, and we’ve been captivated by it ever since. Sometimes we’ll go through a whole container in mere hours. Many a time we have casually covered our mouths when talking to others so they won’t smell the garlic on our breath. Recently it has become a serious problem, since we have learned to make anything into hummus. It all started with pesto hummus. Then we couldn’t stop ourselves, mustard, ketchup, avocado, cilantro, ranch, you name it. In just this blog we cover four different kinds, each more delicious than the last.

Base Hummus

1 can Chick Peas (drained)

1/3 cup olive oil

1 large clove Garlic (minced)

1 tablespoon lemon/lime juice (if being stored)

In a food processor combine chick peas, olive oil, and garlic, be sure that it is smooth. If you’re having trouble with texture, don’t be stingy with olive oil, 1/3 cup is a guideline.

Avocado– Before adding base ingredient, blend one avocado until smooth.

Mustard– Add 2 tablespoons of Dijon to base mixture

Horseradish– Add  1 tablespoon to base and use either half a clove of garlic or one small clove.

Cilantro (Do not use base recipe)- For this I made a pesto-like mixture.

1/4 cup Pine nuts

1/4 cup olive oil

1 clove garlic

1/3 cup cilantro

1. Combine pine nuts olive oil and garlic until smooth, then add cilantro.

2. When pesto is thoroughly mixed, add one can of chick peas and olive oil as needed.

The foundation for the perfect hummus
We purchased our food processor for the sole purpose of making hummus
My mom was the most skeptical of the avocado hummus, because she was worried the avocado would turn brown. That didn’t turn out to be a problem, though,this hummus never made it to the refrigerator.
A hummus-lover’s dream


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