Hummus is one of the more popular lunch items in the Teton Science Schools’ dining lodge, both in our lunch bar, where students pack their field lunches, and in the silver fridge, where staff memebers scrounge for leftovers and sandwich makings for the day. During the summer months, the kitchen crew makes extra hummus so participants can bring hummus wrap picnic lunches to Yellowstone National Park. What makes our hummus so good and in such high demand? Here at the Teton Science Schools we make a very lemony hummus with lots of garlic! This recipe is very quick to make and lasts for a week in the refrigerator.
Ingredients
2 cups canned chickpeas, drained, with liquid reserved
2 teaspoons kosher salt
¼ teaspoon fresh ground black pepper
4 garlic cloves, minced
1/3 cup tahini
1 lemon, freshly squeezed
2 tablespoons reserved liquid from the chickpeas
¼ cup extra virgin olive oil
1 teaspoon paprika
Instructions
Place all ingredients in the bowl of a food processor fitted with a steel blade and puree until the hummus is smooth. Taste for seasoning, adding more salt and pepper if needed. Store in an airtight container in the refrigerator. Serve with toasted pita bread or as a dip with vegetables.
Enjoy!
