Easy Favorite Hummus
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I’m a crazy, ridiculous, can’t-live-without-it hummus addict.
With sky high prices on small containers that I can devour in a day or sometimes a sitting, I’d go broke if I had to rely on storebought hummus. Solution? Make it myself in five minutes.
It’s mindlessly easy and homemade tastes better. Find the exact ratios of ingredients and tiny tweaks that you like best by using my recipe as a jumping off place. Blend, taste, and tweak to your liking.
Key hummus ingredients include garabanzo beans (chickpeas), garlic, lemon juice, salt, and tahini (sesame seed paste). It’s usually sold near peanut butter, cooking oils, or in the health food aisle of most mainstream grocery stores or readily available at any natural foods grocer. There isn’t a substitution for it and while you could omit it, your hummus won’t taste like hummus without it.
I use no-salt-added canned garbanzo beans because I’m very salt-sensitive. I prefer to control the overall salt level by adding it directly rather than starting with salted beans. The amount of salt used will depend on the saltiness level of your beans and how salty you prefer your hummus.
Cumin and paprika provide depth of flavor and I use smoked paprika. I add a pinch of cayenne and don’t think it makes the hummus spicy. Rather, it makes it not taste bland, but it’s optional.
I prefer blending the hummus in my food processor rather than in my Vita-Mix. I like some texture in my hummus and the Vita-Mix makes it almost too smooth and it becomes more like fluffy whipped cream than hummus. I don’t want to sound like an appliance snob but I am a hummus snob and will stop at nothing to get it just right.
The hummus is packed with flavor, perfectly seasoned, it’s filling, healthy, naturally vegan and gluten-free, and I love it. I can eat it day or night, with crackers, chips, veggies, on salads, or just pass a spoon.
- heaping 1/4 cup tahini (sesame seed paste)
- 3 to 4 tablespoons lemon juice
- 1 large clove garlic, peeled and minced (or 2 smaller cloves)
- 2 to 3 tablespoons olive oil, plus more for serving
- 3/4 teaspoon cumin
- 1/2 teaspoon paprika or smoked paprika, plus more for serving
- salt and black pepper, to taste
- pinch cayenne pepper, optional and to taste
- one 15-ounce can garbanzo beans (i.e. chickpeas; I use no-salt-added beans), rinsed and drained over a bowl with liquid reserved
- about 2 to 4 tablespoons reserved bean liquid, added to taste for consistency
- serve with crackers, pita chips, pita bread, chips, bell peppers, cucumbers, mushrooms, carrots, or your favorite dippers
- To the canister of a food processor fitted with the S-blade or to the canister of a blender, add the tahini, lemon juice, and blend on high-power for about 90 seconds until smooth and fluffy. Note – For the entire recipe, I keep my food processor running on high power and add ingredients through the feed chute. I don’t stop to scrape down the sides of the canister but if you feel you should stop to scrape down, do so.
- Add the garlic and process for about 1 minute.
- Add 2 to 3 tablespoons of olive oil, the cumin, paprika, salt and pepper to taste, and optional cayenne (doesn’t make hummus spicy, makes it not taste bland).
- Add the garbanzo beans and process only as long as necessary until desired texture is achieved. I prefer a small amount of texture retained so I process for less than 1 minute.
- As necessary for desired consistency, drizzle in the reserved bean liquid.
- Stop to taste hummus and make any tweaks necessary, to taste.
- Place hummus in a serving bowl, drizzle with olive oil and sprinkle with paprika, to taste. Serve immediately with your favorite dippers or chill covered for about an hour before serving. Hummus will keep airtight for up to 4 days in the fridge. Recipe doubles and triples easily.
Amount Per Serving: Calories: 324Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 407mgCarbohydrates: 36gFiber: 7gSugar: 5gProtein: 10g
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