It kind of blows my mind that so many people buy hummus out of the refrigerator case. But then it occurred to me that maybe it’s because that’s the only hummus they’ve ever had. Maybe they don’t know how easy it is to make!
The first time I had hummus it was homemade by a woman who was hosting a toddler playgroup at her home and she graciously shared the recipe. I’ve been using it ever since. I daresay, that was before hummus was even sold in most stores, so if I wanted to have it again, making it was my only option. (And that toddler I was attending with? Starts college in January!)
- 2-15 1/2 oz cans garbanzo beans (or prepared dry beans, see below)
- 3 tablespoons tahini
- 1/2-2/3 cup lemon juice
- 4 large garlic cloves, pressed
- 1 teaspoon cumin powder
Drain beans, reserving some liquid. Put beans in food processor with tahini, 1/2 cup lemon juice, garlic and cumin. Process until smooth, adding a little more lemon juice, some of the reserved liquid, or water if necessary. (My husband thinks it’s too lemony if I use lemon juice; I like it that way – this totally depends on your preference.) Add salt to taste. Store in fridge.
To use dry garbanzo beans:
Soak one pound of beans overnight, making sure they’re covered by about 4″ of water. Drain and rinse beans. Put beans in a stock pot, again covering them with about 4″ of water. Gently boil for about an hour or until beans are soft. Drain. Use four cups of cooked beans in recipe and freeze the rest for next time.
This post has been added to Traditional Tuesdays.