Having a little snack of pretzels and hummus with my kiddos after school, I told myself that I need to start making hummus because my family goes through it like its water.
And then I remember that Angie has a great recipe for homemade hummus!
Here it is! Enjoy!
All you need is a blender and these items:
- 1 16 oz can of chickpeas or garbanzo beans
- 1/4 cup liquid from can of chickpeas
- 3-5 tablespoons lemon juice (depending on taste)
- 1 1/2 tablespoons tahini
- 2 cloves garlic
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Once you look at the ingredients, you will probably see you already have everything in your pantry and will just need the chick peas and tahini. Chick peas are also known as garbanzo beans. I’ve made hummus with dried garbanzo beans, soaking and cooking them but the results just weren’t as good. Can beans actually mash up easier and have a better texture.
Can of garbanzo beans = .79 cents.
Tahini is sesame oil and can be found at Whole Foods. It is somewhat of an investment because it costs about $5 for a jar. However the jar will make 20 batches of hummus. If you don’t plan on making hummus often, you can also find tahini at Mediterranean markets cheaper than Whole Foods and it is possible to buy in smaller quantities.
Tahini has a disgusting taste when eaten alone. But it adds a zesty tang to the hummus and is necessary. I tried to make hummus once without tahini and it just didn’t taste the same.
Hummus does have some fat due to the tahini and olive oil. However it is considered good fat. And the fat grams in these few tablespoons of oil are disbursed through an entire batch of hummus.
Here is what tahini looks like. Make sure you stir before using and refrigerate after opening.
Measure all the ingredients and dump them in the food processor. It does not matter what order. I usually put the chick peas in first and then load all the others on top.
I used extra virgin olive oil.
I also used sea salt. After once reading what is processed with table salt, I try not to eat it. I will save you all the boring details but bleach and chemicals are loaded in table salt. Yuck!
I like to go heavy on the lemon. It really brings out the flavors of the other ingredients in the hummus.
Throw the peeled garlic pieces in whole.
No need to chop or crush – let the blender do the work!
After you get it all in the blender, blend on high for one minute or until smooth.
And there ya go! All done. Ta-da!
It is ready to eat now but if you put it in the fridge a few hours or overnight it will be nice and cold and the flavors will enhance.
Here it is on tomato. Yum! Bon Appetit!
You can play with this recipe and experiment.
I sometimes change it up with different herbs and ingredients. My favorite is jalapeno!