I am positively in love with Hummus, a classic Middle Eastern puree of chickpeas and sesame paste, and for me it’s one of those foods that never tastes as good as it does when you make it yourself.
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- Yields:
- 8 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 15 mins
Ingredients
- 3 cans (14.5 Oz.) Garbanzo Beans, Rinsed And Drained
- 1/3 c. Plus 1 Tablespoon Tahini
- 3 cloves Garlic, Chopped, Or More To Taste
- 1/2 whole Lemon, Juiced
- 1/2 tsp. Ground Cumin, Or More To Taste
- Salt To Taste
- Fresh Basil Or Italian Parsley
- 3 Tbsp. To 5 Tablespoons Cold Water
- 1 Tbsp. Olive Oil
Directions
- Combine chickpeas with all ingredients, except water and olive oil, in a blender or food processor.
Pulse until mixture becomes somewhat smooth and combined, but do not over mix.
Add water as necessary to facilitate blending. At the end, add olive oil and pulse no more than three times, just to incorporate.
Pour mixture into a bowl and stir to ensure mixture is combined. Serve immediately or refrigerate for up to three days in the fridge.
I am positively in love with Hummus, a classic Middle Eastern puree of chickpeas and sesame paste, and for me it’s one of those foods that never tastes as good as it does when you make it yourself. I’ve tried to buy prepared Hummus in the grocery store—there are varieties containing everything from roasted garlic to red peppers—but they all have a decidedly acidic taste, the result of the citric acid added to ensure that it remains preserved. And it always, always falls short.
Making hummus at home is the only way to go, and it’s surprisingly easy as long as you can find tahini, a specialty sesame paste sold in jars.
Tahini is widely available these days, so no more excuses! Bring hummus into your life today, my darlings!
These are canned chickpeas that have been drained. Chickpeas, also known as garbanzo beans, are the central ingredient in hummus.
Start by putting 5 cups drained chickpeas into a large blender or food processor. (This makes quite a bit, so feel free to halve the recipe if your appetite isn’t as “robust” as mine!)
When you first open the jar of tahini, stick in a spoon and give it a good stir as it tends to settle quite a bit.
Pour in 1/3 cup plus 1 tablespoon tahini. It gives the hummus its wonderfully toasty flavor, so a little extra won’t hurt.
Next, chop up 3 to 4 cloves of garlic and add it to the blender. (Hint: roasted garlic also tastes delicious. Click here for my roasted garlic instructions. This really is worth the extra time if you feel like going there.)
Add the juice of 1/2 lemon, 1/2 teaspoon ground cumin (can use more cumin to taste!), and 5 tablespoons cold water. (You might need more water, so have some handy.)
Add just a dash of salt, keeping in mind you might need to add a bit more later.
Pulse the mixture several times until it’s combined, adding more tablespoons of water as needed. The mixture should NOT be overly smooth; you want it to have some texture. At this point, give it a taste, add salt, cumin, or tahini as needed, and add 1 tablespoon of olive oil. Pulse only 2 to 3 more times to combine.
Transfer to a bowl, cover and refrigerate until you’re ready to serve. Hummus will keep a few days in the fridge.
To serve, place a quantity of hummus into a serving bowl and top with chiffonade of basil, chopped fresh parsley, cilantro, or mint.
Serve with pita wedges, chips, crackers, carrots sticks…whatever you have on hand.
Enjoy!
