The method could not be easier, everything is spun in the food processor and can be stored for up to a week in the fridge, although a tub of hummus has never lasted beyond 24 hours in my fridge. I love to dip tortilla chips into it, or if I am nutritionally behaving, baby carrots. Try hummus in place of mayo on a turkey sandwich, bring it to the next party or picnic, or thin down with lemon juice and use it as a dressing on Greek salad. Kiss the store bought stuff good bye, you're in for a treat!
Hummus, from scratch
- 3 cups cooked chickpeas or 2 15 oz. cans organic chickpeas, 1/2 cup of beans reserved
- 2 tablespoons tahini (seasame seed paste, found in the peanut butter isle)
- Zest and juice from 1 lemon
- 3 garlic cloves
- 1/3 cup olive oil
- 1/4-1/2 cup water or reserved bean liquid
- 1 tablespoon ground cumin
- kosher salt, to taste
|All our supplies|
Because this recipe only has a few ingredients, and nothing is cooked, it's important that everything be high quality. Use organic ingredients, and a finishing extra virgin olive oil.
|Loading up the processor|
If the hummus is thicker than you desire, thin it down with reserved bean liquid or water until you
achieve the consistency you desire.
|30 seconds later, it's hummus!|
Drizzle a little olive oil over the top before serving.
Once you have made hummus from scratch, you will never buy store bought stuff again! This recipe is very basic but, the flavors of hummus you can make are endless, so don't be afraid to try out all kinds of combinations.There are dozens of variations for hummus and you can flavor it anyway you like. These are a few of my favorite variations.
- Add 1-2 tablespoons hot chili sauce (Sambal) for spicy hummus
- Puree 1/2 an avocado in with your chickpeas for a smooth, veggie hummus
- Change out chickpeas for black beans, and replace lemon with lime
- Change out chickpeas for cannelini beans, the tahini for pinenuts, and add chopped sage instead of cumin
Extra large batch, to share with my roomie : )