Some of you may know that my husband, Greg, would rather be sailing than doing anything else in the world. Although this sometimes bothers me, at the same time it is pretty cool to have a husband that knows so much about the wind, waves, and open sea. Recently we went on a sailing cruise to the quaint Eastern Shore town of Saint Michaels, Maryland. It takes a good 5 hours to get out there by sailboat because it is 20 miles across the Chesapeake Bay, and we wanted to have lots of food for the trip. Hummus dip was something that I thought would be great during the sail, so I whipped some up before we left and it was thoroughly enjoyed by both of us.
We had a great time in Saint Michaels. We went on walks, ate some amazing sushi, stopped by an ice cream shop, and fell asleep to the waves and wind rocking our sailboat, Liahona.
And, we ate hummus - what a perfect weekend!
Homemade Hummus Dip RecipeINGREDIENTS:
2 cans of chickpeas, drained and rinsed
3 ounces of freshly squeezed lemon juice, divided (about 2 - 3 lemons)
1/3 cup of tahini paste (can usually be found in the ethnic aisles of grocery stores)
2 cloves of garlic, minced
2 Tbsp. of Extra-Virgin olive oil
3/4 tsp. of cumin powder
1/2 tsp. of cayenne pepper
1 tsp. of kosher salt
1/3 cup of water
Put 1 1/2 ounces of the lemon juice and all of the other ingredients EXCEPT for the chickpeas in the bowl of a food processor. Blend for 5 seconds. Add in the chickpeas to the mixture and pulse for about 15 seconds. Scrape down the sides of the bowl if needed. Add in the remaining lemon juice to the mixture and pulse for a few more seconds.
Transfer hummus in to a bowl and cover. Put in fridge for at least 2 hours (to allow the flavors to meld together).
If desired, drizzle hummus with a little olive oil before serving. Eat with your favorite veggies, crackers, breads, or anything else you can think of. Enjoy!
*Recipe adapted from various sources.
Attempting to sail the boat. It was rather windy!