World's Best Hummus

Hummus has been the rage for a while. Unless you’re like me and grew up in a chickpea-worshipping household and then when the rest of the world started to love hummus you were like “How have you never had this before?” 

The key is citric acid (which I believe is the stuff on the outside of Warheads). Whole Foods has it in the bulk spice section, or sometimes in a regular bottle. You can also find it in the plants section of any grocery store, apparently it’s really good for growing plants. Don’t skip this ingredient!

World’s Best Hummus (Enough for about 10 days, or less if you eat it with a spoon)

2 cans of chick peas, drained with liquid reserved

Hearty spoonful of tahini (sesame paste, find it near the nut butters)

Juice of ½ lemon (fresh lemon juice makes a difference, I promise)

2-3 cloves of garlic, peeled

1 + 1/8  tsp. sea salt

1 + 1/8  tsp. citric acid

3/4 tsp. white pepper

Olive oil

Put all of the ingredients (except for the olive oil) in a food processor, and blend until creamy, adding chickpea liquid as necessary. When it is almost done, drizzle in a bit of olive oil. For variation, add sun dried tomatoes (if using the non oil-packed kind, soak them in water for about 15 minutes, then drain before adding to hummus), basil, cilantro, or parsley. 

If you find yourself making this hummus a lot then do what I do and make a large batch of the seasonings mix and store it in a tupperware. Done that way, it's 3 tsp. of the mix per batch.