If you have never made your own hummus recipe, you have got to try it. It is SO easy! And it is fun making something so easy that turns out just as well (if not better) than as when you buy it. Hummus contains lots of health stuff – protein, fiber, and healthy oils. Use it as a dip for vegetables or pita triangles or spread it on a veggie sandwich. Sure beats mayo! – Jessica
1 cup dry garbanzo beans or chick peas (makes 2 1/2 cups cooked. If you prefer to use canned, use almost 2 cans)
1/4 cup tahini sesame seed paste (optional)
1/3 cup lemon juice
1 tsp minced garlic
3/4 tsp salt
1/2 cup water
1/4 tsp cayenne pepper or to taste (start small)
1/4 tsp cumin (optional)
2-4 Tbsp olive oil
- COOK: Cook the dry garbanzo beans in a small slow cooker with 4-5 cups of water. Turn it on in the morning and several hours later, check back to see if they are soft. There isn’t an exact time here. Drain the water. You should have about 2 1/2 cups beans, now. If you would prefer to use 2 1/2 cups canned beans, that is fine, too.
- BLEND: Place the cooked garbanzo beans along with all the rest of the ingredients besides the olive oil in a blender or food processor and blend. If it is too thick, add more water little by little and stir it down to the bottom before blending again. (I find that it is easier to use a food processor than a blender for this recipe because there is more room around the blade. Once I blend it in the food processor, I transfer it into the serving bowl and then blend it again with an immersion blender to get it super smooth.) Taste, and adjust salt and cayenne to how you like it.
- FINISHING TOUCHES: Spoon the hummus into a bowl and pour olive oil on top. Garnish with another sprinkle of cayenne and a parsley sprig.
You may also like:
- Yum Hummus Sandwich by Dancing Carrots
- Karma Curried Dipping Sauce by Dancing Carrots
- Edamame Hummus from Skinny Taste
- Zucchinni Hummus from Allrecipes
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