Make Your Own Hummus

Is it weird that my first post is about hummus? It’s not even a dessert. Oh well.

Why bother making your own hummus? People ask me that question all the time. Not specifically about hummus, but – why make your own [icing, pasta sauce, caramel, pizza dough… etc.]. It’s kind of a weird question, right? But the answer is usually shades of the same thing: tastes better, cheaper, healthier, cooking is fun + relaxing! Need I say more?

Homemade hummus is SO good. Smooth, creamy, fresh. And it’s really easy!

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Start with some simple ingredients. Olive oil, chick peas (aka garbonzo beans, which my husband did not know the first time I sent him to the grocery story after them… oops), garlic, lemon, cumin and tahini.

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Dump it in a food processor. I’m technically making garlic hummus here, so if you’re not a garlic fanatic, you should probably cut back! I almost always use pre-minced garlic, rather than freshly mincing my own. As much as I LOVE garlic, I completely HATE mincing it. It’s so sticky, and the papery skin gets stick to your hands, and your knife and your cutting board and ughhh. Minced it is.

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New jars of tahini are a lot like natural peanut butter – oil on top, butter on the bottom. Gotta mix it together before adding it, or you’ll end up with all oil and little tahini flavor. I like to use a table knife to get to the bottom and slooooowly mix it (lest I spill it everywhere) until it reaches the right consistency – like runny peanut butter.

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Ingredients in? Blend that baby! If you don’t have a food processor, which I did not for a long time (thanks Mom!), you can use a blender instead. If you do use a blender, work in smaller batches to make sure everything gets blended consistently. Hummus is a little bit on the thick side for a blender, so you’ll also have to move it around with a spoon or knife a lot. BUT, if you have a food processor, just dump and blend!

Give it a taste test after you blend and add any garlic, salt, pepper or olive oil to taste. If it’s a little thick, drizzle in water while the food processor is processing, about a tablespoon at a time. If you want to make your hummus a flavor other than “plain,” now is the time to add. I like to drop a roasted red pepper in sometimes, but you can add whatever you like. Sun dried tomatoes might be tasty. Or jalapenos. Or olives.

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See? Easy-peasy. Now dip some veggies and pita in there! Or make this delicious hummus-crusted chicken recipe!

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