Yes, I am one of those picky kids who hates beans. I would make a very poor vegetarian for the very reason that the texture and smell of beans in any fashion makes me gag. So no wonder I never liked hummus. Wait, what? “Hummus isn’t made of beans,” you say. Well, let me tell you, my gag reflex knows when it’s in the vicinity of beans and hummus-well, it’s just glorified bean dip. But you know what? I LOVE homemade hummus. The store-bought stuff is super beany, like eating re-fried beans straight from the can beany. But homemade hummus? Homemade hummus is creamy and nutty and garlicky and delicious! And easy! You just dump the ingredients into a blender or food processor and whiz away. Here is a great video though my recipe is a bit different due to the beaniness factor.
HummusMakes about 4 cups
- 1 can (15 oz) garbanzo beans, drained and rinsed
- 1/2 cup tahini
- 1 1/2 cloves garlic
- 6-8 tablespoons fresh lemon juice
- pinch cayenne pepper
- salt & pepper to taste
- olive oil
- Drain the chickpeas.
- Add all ingredients except spices, oil, and water to the blender/food processor. Start with the smaller amounts of lemon juice and add more as you go.
- Puree until smooth adding small amounts of water as necessary to make it smoother and creamier. Taste and adjust salt and pepper if necessary.
- Spoon hummus into a dish and drizzle with olive oil to taste and dust with paprika and cayenne.
- It will have the best texture at room temperature.
Eat this with crackers, pita bread wedges, or pita chips. You can also dip carrot chips or celery in it for a healthy, low-cal snack. I don’t but you could.