I made a big batch for the Fourth of July.
2 cans chickpeas
1 large jar of roasted red peppers
Salt and pepper
Put it all in a food processor or blender and “whip the bejeezus out of it” as my friend Janelle’s Memere told me years and years ago, when I asked her how she made hers.
I realize that every salad recipe has more or less been “toss it in to taste,” but that’s genuinely how I make my hummus. I basically try to make it taste as close to Sabra as I can, which I’m learning means adding more and more lemon, garlic, and salt.
For the 4th, we just served it with chips, but here I’m using the leftovers as a healthy alternative to salad dressing on top of sliced tomato and mixed greens.