Seeing in that the task was so simple, and I have been wanting an excuse to try making hummus*, I decided to give homemade hummus a whirl. I did a minor amount of googling the basics before deciding on a general direction for my thrown-together hummus.
I think the outcome was a good one (Maria, feel free to weigh in). If you want replicate what I did, follow these steps
- Drain one 16-ounce can chickpeas; pour into food processor
- Add the following into food processor: 1/2 cup 2% plain greek yogurt, 1/4 tablespoon garlic powder, 1/4 tablespoon cumin, juice of half a lemon, 1 teaspoon salt, 1/2 teaspoon pepper and 1 medium, chopped fresh jalapeno peppers (seeds removed — I recommend using plastic gloves or plastic wrap while cutting — could be dangerous!)
- Grind ingredients in processor, adding 1/2 to 1 tablespoon olive oil as needed to smooth out the consistency
- Add approximately eight fresh mint leaves; grind until evenly distributed
- Pour into bowl; keep chilled until serving; serve with pita triangles
- (Keep in mind you may want to add more or less seasoning depending on your tastes... so don't be afraid to add a little at a time)
*I also have a black eyed pea hummus recipe of my father's that I need to try making — it's sure good when he makes it!