We love hummus. A lot. So much, in fact, that I bought a Cuisinart mini food processor years ago just for making hummus. I use it for other things, too. But mostly for making homemade hummus.
What’s not to love about hummus? It’s a dip/spread/appetizer with origins in Egypt and the Middle East, made from super nutritious (and tasty!) chick peas (aka garbanzo beans), tahini (sesame paste), garlic, and lemon juice. Simple and delicious, and healthy!
We’re heading into the heat of summer around here, and I don’t know about you, but heat removes my appetite for heavy foods and replaces it with a craving for lighter fare. Enter hummus. And fresh vegetables. And whole grain crackers. And pita. And tortilla wraps, etc. It’s infinitely adaptable.
You can always buy hummus at your favorite store—there are lots of delicious flavors available. But it’s super simple to make your own, too.
Here’s how to make homemade hummus:
I use fresh garlic, or not. If I’m using fresh, I just give it a whirl before I dump in the rest of the ingredients.
Tahini is akin to peanut butter, but it’s made from sesame seeds. Get it? You can find it in about any grocery or health food store. I don’t use as much as more traditional hummus recipes call for because it gets a little bitter for my taste buds.
I also don’t use as much lemon juice as traditional recipes call for because I like to be able to taste the beans and tahini without puckering so much.
Traditional hummus usually has the olive oil, paprika, and parsley swirled/pooled and sprinkled on top. I don’t usually get that fancy. I just blend it all in!
I love Triscuit crackers with my hummus, but it was a taste that took a long time to develop. Perhaps their array of new flavors helped. My favorite right now is the dill, sea salt, and olive oil flavor. Yum.
1 large clove garlic (or ¼ tsp garlic powder)
1 15-oz can garbanzo beans (chick peas), drained and rinsed (save some juice)
…….(That’s about 1½ cups of cooked beans.)
1 Tbs olive oil
3 Tbs tahini
1½ Tbs lemon juice
¾ tsp salt
1 tsp dried parsley (or 1 Tb fresh, chopped)
Pinch of paprika
First, whirl the fresh garlic in your food processor or blender to mince it. (Or use garlic powder.)
Add the drained beans.
Measure the olive oil, then use a butter knife to scoop and measure tahini into the same measuring spoon. (The olive oil helps the tahini slide right out.)
Add lemon juice, salt, parsley, and paprika.
Process or blend until your hummus is smooth and creamy. You may need to add some reserved bean juice or water.
Scoop the hummus into a bowl for serving. Serve at room temperature or chilled.
Reserve the olive oil, parsley, and paprika for drizzling on top before you serve.
Blend in roasted red peppers or sun dried tomatoes for a flavor twist.
Add some crushed red pepper for some heat.
Serve sprinkled with feta cheese, cucumber, and tomato dices, alongside your favorite fresh vegetable sticks or crackers.