Ever look at a recipe that has a ginormous list of ingredients and decide that it just ain’t worth the trouble? Simple is better. You’re more inclined to make something if it’s easy to pull off.
Years ago we were big fans of homemade ranch dressing. It takes 5, ok, 6 ingredients and I used to make it by the gallon. But, last year we found out that FishChick3 is allergic to eggs. You might not think about the connection between ranch dressing and eggs until your baby got all red in the face. It’s in the mayonnaise. (And I know many people whose children react to bottled ranch dressing even in the absence of an egg allergy.)
That said, we moved to hummus. It just wasn’t worth the hassle — or the baby’s sad face — to reject her requests for dip. So, I started buying different brands of hummus. And our hands-down favorite is Tribe Hummus.
Recently, after multiple readers and friends telling me how easy it was to make at home, I gave it another try. I tried last year with canned beans and we didn’t like the texture. But, Tammy said that it was different, yet easy, to make it with dried beans. So, I gave it a shot. I ended up adding a lot of lime juice because I like the tang that it gives, more reminiscent of my favorite prepared brand. You can also add a pinch of cayenne for a little heat.
What I came up with was a 5-ingredient recipe that even passed the FishChick test. See?
She ran out of dippers and decided to just use her fingers. She licked the bowl clean!
Homemade Garlic Lime Hummus
- 1/2 lb dried chickpeas picked over, soaked, and drained
- 1/4 cup tahini
- 3 clove garlic chopped
- 2 tbsp olive oil
- 2 tbsp lime juice
- Place the chick peas in the crockpot and cook 8 to 10 hours on low until very tender. Drain the beans.
- Place the cooked beans, tahini, garlic, and olive oil in the bowl of a food processor fitted with a metal blade and blend until very smooth.
- Add the lime juice and blend until the desired consistency is achieved. Add water if needed for a smoother hummus.
- Season to taste with salt. Chill until ready to serve.
Got an easy five-ingredient recipe to share with us?