This is an easy to make hummus recipe. There are many flavors of hummus out there these days. In fact, anyone with a food processor and a can of garbanzo beans thinks he or she made hummus. Well, she/he didn’t. Humus should be with tahini, garbanzo beans, lemon, garlic and cumin. Rest can be monkeyed with… You can find tahini (oily sesame seed paste) in any grocery store these days.
- Garbanzo Beans, canned or from dried, 2 cups
- Tahini, 1-1.5 tablespoon
- Garlic, 2 cloves, minced
- Lemon Juice, 1-2 tsp
- Red Chili Pepper Flakes, 1 tbsp or to taste
- Olive Oil, 1 tbsp
- Hot Water, 1 cup or more
- Cumin, 1 tbsp or to taste
- Black Pepper, to taste
- Sun dried tomatoes, 3-4 tbsp – OPTIONAL
- Salt, to taste – OPTIONAL
If using canned beans, wash them in hot water for a few minutes to reduce the sodium. If using dried ones, get the beans to “firm but not hard, soft but not mushy” state in the pressure cooker or by boiling them in water (the former a 20-minute from beginning to end, the latter a 40+ minute engagement).
In the food processor, mix the beans, tahini, garlic, salt, pepper, cumin, sun-dried tomatoes if using, lemon and hot water, until paste consistency. Taste to adjust garlic, lemon and spice levels. I’d recommend start with low amounts of the spices and lemon and water. There is no turning back once you over do any of the ingredients.
If you do overdo things like lemon or salt, try adding more garbanzo beans and water. If the mixture is not runny enough, then add more water.
The texture should be such that if you pick some up with fork, it should be somewhat runny but not dripping… If you were to scoop with a cracker, it would stay put and not swiftly find its way on your shirt or the floor/counter.
Serve with crackers or toasted whole wheat pita. Nutritional values presented below does not account for crackers or pita.
Makes 2-2.5 cups or 6-8 servings. The whole thing takes about 15 minutes.