Homemade Hummus

The lineup:

  • 1 can garbanzos (aka chickpeas), rinsed and drained
  • 1 to 2 T extra virgin olive oil (if you want a thinner consistency but don’t want any additional oil, try reserving a bit of the liquid from the canned beans)
  • juice and zest of one lemon
  • 1 to 2 T tahini (a paste made from sesame seeds)
  • salt, pepper, and spices to taste (Traditionally, hummus is prepared with paprika and/or cumin.  I used cumin, smoked paprika, and a little cayenne for some kick.)
  • either 1 or 2 raw garlic cloves or 1 whole head of roasted garlic

If you want to go the roasted garlic route (and believe me, you do), simply slice off the top, spray with a little EVOO, and wrap that sucker up in some tin foil.  You can sprinkle on a little sea salt and pepper too if you feel so inclined.  Roast 45 minutes to an hour in a 350 degree oven (hint: prep some proteins for the week at the same time!).  Allow to rest until it is cool enough to handle.

The cloves should come out easily as a paste when the bulb is squeezed…

…looks gross, tastes a.m.a.z.i.n.g.

From there, simply blend all of your ingredients in a food processor or blender until your desired consistency is reached.  Then package it up and refrigerate.  Serve as a snack with raw veggies, add it to a salad, or use it as a sub for mayo in dishes like tuna salad!

Other ingredients you might consider adding (friendly tip: not all at once):

  • roasted red peppers
  • kalamata olives
  • artichoke hearts
  • roasted eggplant
  • hot sauce
  • white beans instead of the traditional garbanzos
  • natural peanut butter instead of tahini (don’t knock it til you try it, Alton Brown has a killer recipe)

Posted on September 13, 2012, in Recipes. Bookmark the permalink. Leave a comment.

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