Homemade Hummus Recipe

The other day, as I was routinely going through my stack of recipes in the "to try" category, I came across one for homemade hummus and one for homemade pitas using my bread maker. I decided to give them both a go and see how they'd turn out. As you can see from the photo, they actually turned out quite well!

(By the way...the secret to the pitas? After baking them in the oven at a really high temperature, you take them out and put them into a brown paper bag and let them sit for awhile. I was a little doubtful, but it really worked!)

Michael loved the homemade hummus, which took about 5 minutes total to whip up. Faster than even running up to the grocery store and waiting in line! Plus, I used chickpeas that had been dried that I'd already cooked and frozen, so that sped things up as well!

Homemade Hummus
1 15-ounce can chickpeas, rinsed (this is about 1 3/4 cups cooked chickpeas)
1 clove garlic
1/4 cup olive oil
1 T lemon juice (I cheated and used the kind from the little squeeze bottle)
1 t ground cumin
3/4 t salt
dash of chili powder

Use a cheese grater (or I'm sure even a vegetable peeler would work) and grate the garlic. Add it to the food processor, along with the chickpeas, olive oil, lemon juice, cumin, salt and a small sprinkling of chili powder. Puree until smooth and creamy. (You can add 1 to 2 tablespoons of water to make it thinner if you like, but I didn't need to add any at all.)
Scoop into bowl, drizzle with add'l olive oil if desired and dig in! (Makes 1 1/2 cups.)

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