Homemade Hummus Spread with Balsamic Vinegar
Necessity is the mother of invention, they say. And I just HAD to make hummus one day. But oops! i forgot the tahini! Instead walking to the nearest market a city block away, I decided to experiment. What ensued was a delectable surprise. This simple recipe is supposed to be hummus but the replacement of tahini with balsamic vinegar probably strips it of that name. Nevertheless, it works beautifully as a healthy spread, or dip and has more of a kick. My fifteen-month-old gourmand approves, too.
Now, a word of caution. When I make things like this, experiments or not, I don’t mess around, quantity-wise. This batch makes about five 10oz jars, so just over 3Lbs of hummus. Please adjust the portions to scale down. Also, you can, of course, use canned garbanzo beans. I buy mine in bulk from a local coop, then soak them overnight.
6 cups soaked and cooked organic chickpeas (garbanzo beans)
8 garlic cloves (adjust, according to taste)
1 tsp salt
~ 1 cup of olive oil
~ 1/2 cup balsamic vinegar (I used organic Vinegar of Modena)
Juice from 1 lemon or two limes
Blend everything in a food processor and there is hummus galore!
Scoop into glass jars and share. ;)
It tastes great on bread (homemade, especially!) with slices of tomato. Enjoy!