Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Sunday, February 26, 2012

Lemony Hummus

Making hummus at home is as easy as placing the ingredients in a food processor and blending them together. There are only five must-haves—chickpeas, tahini, garlic, lemon juice, and olive oil—no need to add unnecessary flavors when the few traditional ones make delicious, rich homemade hummus. (Tahini is a creamy paste made from ground sesame seeds, easily found in the international section of supermarkets or at Middle Eastern markets.) I like a bright, lemony flavor in hummus, so I used three generous tablespoons in this recipe. Adjust the amount up or down, to your own taste.

Hummus is a great party food to serve with pita chips, warm flatbread, or vegetable sticks. If you serve it as a dinner side, save any leftovers for a tasty, healthful snack.

Garlic, Tahini, Lemon, and Chickpeas for the Hummus
  • 1 16-oz can of chickpeas (garbanzo beans), drained and rinsed
  • 1/2 cup olive oil, plus more for drizzling
  • 1/3 cup tahini
  • 1/3 cup water, plus more as needed
  • 3 tbsp fresh lemon juice
  • 2 garlic cloves, chopped
  • sea salt
  • freshly ground black pepper
  1. Place the chickpeas, 1/2 cup of oil, tahini, 1/3 cup of water, and remaining ingredients in a food processor and process until creamy smooth. (Add more water 1 tablespoon at a time if the mixture is too stiff.)
  2. Transfer to a bowl and drizzle with additional oil just before serving. 

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