We’ve seen approximately 99.9% of our extended family in the last four weeks. That means: Lots of hugs, lots of travel, lots of cousins, lots of food!
Every family has their specialties, but I have to say that one of my favorites is Aunt Ann’s hummus.
Creamy. Flavorful. Fancy. Easy.
A staple at family gatherings in her lovely home, and something I look forward to every trip, this is the best recipe I’ve tried (and I’ve tried – and have been disappointed with – several). Use it for carrots, pita chips, on sandwiches, or eat it with a spoon… yum.
I think the secret is the herb-oil blend…but I’ll let you be the judge.
Aunt Ann’s Hummus
Serves a crowd!
- ½ cup packed herbs (any combination of parsley, basil, cilantro, and/or dill)
- ½ cup olive oil
- 2 – 19 oz cans chick peas ( drain one, leave the juices in other)
- 4 garlic cloves (or 4 T of diced garlic from jar)
- 2/3 cup well-stirred tahini (found in Middle Eastern section of market)
- 5 T lemon juice (fresh or Real Lemon)
- 1 tsp salt
- 1 tsp cumin
- 2 large chipotle peppers OR roasted red peppers (my addition!), sun-dried tomatoes, artichokes, spinach… the options are endless!
- Mix herbs and oil in processor thoroughly
- Add all above ingredients to herb-infused oil in processor until smooth