My family is addicted to my homemade hummus. It’s a snap to make in the food processor, and it keeps well in the fridge for a quick and easy snack. We love to eat it for dinner with good sourdough bread, along with meat or fish or soup. It also makes a great sandwich spread with meats or cheese.
This homemade hummus is especially wonderful when it’s warm in the spring and summertime. And it’s a great way to get fresh garlic and nutritious olive oil into your family.
I used canned beans to make this a fast, last-minute recipe. It is more economical to make this recipe with dried beans — just soak them and cook them in advance.
I use a lot of garlic and lemon, because I love stronger flavors. And I use way more olive oil and tahini than most recipes call for because I want to get more of these good fats — they’re good for you! Plus, if you don’t use enough fat, it’s not as satisfying and you’ll want to fill up on more carbs.
If you want a more mild hummus, just add more garbanzo beans. I usually add a tiny pinch of cayenne pepper and of cumin you don’t have to add them.
Play with the amounts and use what works for your tastebuds.
Easy Homemade Hummus
Garbanzo beans, organic if possible (3 15-ounce cans)
Juice from two lemons
Tahini (1 cup) — you can find this at most grocery and health food stores
Olive oil (3/4 cup) — where to buy olive oil
Garlic (3-4 cloves), crushed (to taste)
Sea salt and freshly ground black pepper to taste
Cayenne pepper (a pinch) optional
Cumin (a pinch) optional
Paprika (a pinch) optional
1. Throw everything in the food processor and blend until mixed well.
2. Taste and add seasonings accordingly.
3. Garnish with a pinch of paprika and serve with sourdough bread, pita bread, or Ethiopian injera bread.
Here’s a photo of Kate yawning, sourdough bread at the ready, while she waits for Mommy to quit taking pictures already and LET ME AT THAT HUMMUS!