Wild Hummus

I attempted making hummus quite a few times in my blender. Each time it was.... okay. Edible. Alright on sandwiches but not really on its own as a dip. I got a food processor for Christmas and I can't believe I hadn't tried to make hummus until yesterday (in March!!)

I went a little out on a limb here. This hummus has a long, but not complicated, list of ingredients - thus I have dubbed it "wild hummus." I looked at a bunch of recipes and took an element from each. The result is absolutely delicious. I immediately ate some with corn tortilla chips, and then used some more for pita sandwiches stuffed with tomato, zucchini, alfalfa sprouts and mushrooms.

Notice the recipe calls for two cups of chickpeas, not two cans. I never used canned beans. See my "tricks and tips" page for information about how I make dried beans easy to use.

To warn you, this makes a pretty big batch - we go through it pretty quickly around here. Halve everything if you don't think you can eat it all quickly enough (4-5 days).

If you would like this to be vegan, use a flavorless vegan yogurt, vegan mayonnaise or vegan sour cream.

Wild Hummus

• 2 cups chickpeas
• 1/4 cup walnuts
• 3 tablespoons parsley leaves
• 1 tablespoon minced garlic
• 2 tablespoons tahini
• 1/2 tablespoon paprika
• 1 tablespoon ground cumin
• 2 tablespoons apple cider vinegar
• 2 tablespoons lemon juice
• 2 tablespoons plain yogurt
• 1/2 cup plus 3 tablespoons extra-virgin olive oil

Combine all ingredients in the bowl of a food processor and blend until completely smooth. Stop and scrape down the sides of the bowl often. The longer you blend, the smoother the hummus will be - once everything was initially mixed, I let it go for five minutes or so on its own. If you'd like a creamier hummus, add more yogurt or olive oil.