Hummus is a healthy, protein-packed snack that can be enjoyed as a dip, a spread or even straight off the spoon. For years I purchased the Sabra or Cedar’s brand from my local grocer & it was great. But once I found out how easy it was to make, I never looked back!
Chick peas (or garbanzo beans) are the main ingredient in hummus, but I’ve even substituted edamame or white northern beans for a different taste.
Tahini, a peanut butter-like paste made from sesame seeds, gives hummus its unique flavor, combined with olive oil, lemon juice, garlic & salt. I usually add one additional ingredient to customize each batch… today it’s Greek Olives… and it came out amazing!
Here’s my basic recipe…
1 – 15.5oz can of chick peas
1 tbsp Tahini paste
2 tbsp olive oil
Juice from 1 lemon
1 tbsp crushed garlic
Today’s Addition: 4 large Greek Olives (any type of olive can be used or substitute roasted red peppers, edamame, avocado, etc to customize the flavor)
Sea salt to taste
Fresh ground pepper to taste
Dash of cayenne pepper
I use the Magic Bullet to make my hummus, but any small food processor should do the job.
Start with the chick peas. I strain out about 1/4 cup of the liquid first, in case I need to thin it out at the end. Then I dump in the full can of beans with the remaining liquid.
Continue adding the rest of the ingredients and blend until smooth. The final consistency is more of a personal preference to me… experiment with it and adjust your liquid ingredients accordingly.
That’s it! See how easy? Serve with toasted pitas, as a veggie dip or spread it on your favorite sandwich. Keep in the fridge for up to a week & enjoy!