Inspiration: In an effort to improve my chickpea repertoire of recipes, I decided to tackle hummus! As it turns out, hummus is dead simple to make — provided you’ve got a food processor.
Looking around online, I decided to try this recipe from the ChefJar cooking blog first.
And it turned out beautifully the first time!
Though, hilariously, I didn’t know one can of chickpeas roughly equates to three cups of hummus (once you’ve put it all together), so it took us a few days to polish it all off!
Personalization for our tastebuds: The next time I make this recipe, I’m going to use 3/4 of a cup of sundried tomatoes (for a better tomatoey taste), a couple of generous pinches of Aleppo pepper flakes (for a bit of heat), and swap the garlic cloves for a half-teaspoon of garlic granules (as the cloves of garlic I used overwhelmed my mouth after a couple of bites).
Christie: I could see Hastings or Japp eating hummus at their local pub, smeared over a bit of fried bread with a nice pint of beer!
My 52 Weeks With Christie: A.Miner©2023
My 52 Weeks With Christie 