As crazy as it may sound, I’d never heard of “hummus” until about 10 years ago. The first time that I had it, my sister brought it over as an appetizer for a dinner I was hosting. I remember looking at it (I probably wrinkled up my nose) and wondering, “What the heck is HUMMUS?!?” I thought it looked like thickly pureed, uneventful baby food. My sister set out a bag of crunchy pita chips and a bag of fresh baby carrots and celery sticks, and she invited me to give it a taste test. Reluctantly, I cautiously dipped a chip…oh, wow!!! It was really good! Needless to say, I ate so much hummus with chips & veggies that I sort of ruined my appetite for dinner. Hahaha! And…I’ve been a hummus lover ever since!
Hummus is so flavorful, and it's healthier than a lot of other dips…plus it’s super easy to make! There are many different add-ins that can change up the flavor profile (e.g., avocado, garam masala, caramelized onions, cucumbers, cilantro & jalapeños, artichokes, spinach…and the list goes on!). My recipe is for “basic” hummus without any fancy add-ins, but you can easily use this recipe as a base and add in ingredients of your liking.
With the cost of store-bought hummus being a bit ridiculous and all of the food additives/preservatives, it makes sense to make your own! Fresh, healthier, and easy to concoct at home…that works for me! I hope you’ll love this recipe!
Hummus is so flavorful, and it's healthier than a lot of other dips…plus it’s super easy to make! There are many different add-ins that can change up the flavor profile (e.g., avocado, garam masala, caramelized onions, cucumbers, cilantro & jalapeños, artichokes, spinach…and the list goes on!). My recipe is for “basic” hummus without any fancy add-ins, but you can easily use this recipe as a base and add in ingredients of your liking.
With the cost of store-bought hummus being a bit ridiculous and all of the food additives/preservatives, it makes sense to make your own! Fresh, healthier, and easy to concoct at home…that works for me! I hope you’ll love this recipe!
Never-Fail Hummus
1 15-ounce can garbanzo beans (drained & liquid reserved)
~1/4 cup lemon juice
3 cloves garlic (finely minced)
1/4 to 1/2 teaspoon sea salt (to taste)
1/3 cup tahini (sesame paste) (see *Note* to make your own tahini)
2 tablespoons liquid from drained garbanzo beans
1 teaspoon ground black pepper
1/2 teaspoon ground cumin
3/4 teaspoon smoked paprika (plus more for garnish)
1 tablespoon dried parsley
3 tablespoons olive oil
Toasted sesame seeds (optional, for garnish)
Add all of the ingredients (except olive oil ) to food processor. While blending, add olive oil through the open spout on the food processor lid. Scrape down the sides of the bowl with a spatula a few times to make sure that the ingredients are well incorporated. Once blended, taste and adjust seasonings to your preference. Remove hummus and place into a serving container.
When serving, sprinkle with a bit more smoked paprika & toasted sesame seeds (and maybe an extra drizzle of olive oil over the top). Can be served immediately or refrigerate. If refrigerated and allowed to set for at least an hour, the flavors will meld together more.
Serve with pita bread, crunchy pita chips, crackers, and fresh veggies. Store leftover hummus covered in the fridge for up to one week.
*Note*: To make your own tahini >> Toast 2 cups sesame seeds in a 350 degree oven for 10 minutes. Let cool for 5 minutes, then add to a food processor and blend until smooth with 1 to 2 tablespoons of grapeseed or olive oil (the amount you need will depend on the freshness of your sesame seeds and the power of your food processor). Scoop into a container and store in the fridge. Should keep for several weeks.
1 15-ounce can garbanzo beans (drained & liquid reserved)
~1/4 cup lemon juice
3 cloves garlic (finely minced)
1/4 to 1/2 teaspoon sea salt (to taste)
1/3 cup tahini (sesame paste) (see *Note* to make your own tahini)
2 tablespoons liquid from drained garbanzo beans
1 teaspoon ground black pepper
1/2 teaspoon ground cumin
3/4 teaspoon smoked paprika (plus more for garnish)
1 tablespoon dried parsley
3 tablespoons olive oil
Toasted sesame seeds (optional, for garnish)
Add all of the ingredients (except olive oil ) to food processor. While blending, add olive oil through the open spout on the food processor lid. Scrape down the sides of the bowl with a spatula a few times to make sure that the ingredients are well incorporated. Once blended, taste and adjust seasonings to your preference. Remove hummus and place into a serving container.
When serving, sprinkle with a bit more smoked paprika & toasted sesame seeds (and maybe an extra drizzle of olive oil over the top). Can be served immediately or refrigerate. If refrigerated and allowed to set for at least an hour, the flavors will meld together more.
Serve with pita bread, crunchy pita chips, crackers, and fresh veggies. Store leftover hummus covered in the fridge for up to one week.
*Note*: To make your own tahini >> Toast 2 cups sesame seeds in a 350 degree oven for 10 minutes. Let cool for 5 minutes, then add to a food processor and blend until smooth with 1 to 2 tablespoons of grapeseed or olive oil (the amount you need will depend on the freshness of your sesame seeds and the power of your food processor). Scoop into a container and store in the fridge. Should keep for several weeks.