Creamy Hummus

Hummus is an incredibly simple and cost-effective food to make at home – without that packaged, citric acid flavor that is in almost all grocery store varieties. This one is creamy, smooth and can take on any flavors you want to give it.

1 cloves garlic, peeled
2+ tablespoons olive oil
juice of half a lemon
1 1/2 cups or 1 (15 oz.) can cooked garbanzo beans, drained
1 tablespoon tahini or sesame seeds
4-6 tablespoons fresh water (have on hand)
salt and pepper to taste

Optional: fresh parsley, cayenne, paprika, cumin, sun-dried tomatoes, roasted peppers, olives, jalapeno or whatever calls your tastebuds…
In a blender or food processor, combine all ingredients, including 4 tablespoons water or cooking liquid, except for the salt, pepper and any spices you’re using.

Pulse until integrated and churning smoothly. Then blend until smooth. If the consistency is too thick or not integrating, add small amounts of liquid (water or cooking liquid, if from scratch) or more olive oil (my choice!) until desired consistency is reached. (Note that hummus will continue thicken in the refrigerator.)

Add salt and pepper to taste, blending thoroughly and tasting after each addition. When you want to eat it with a spoon, you’ve got it right.

You may also blend any extras at this point. Remember just to pulse until chunked and blended in unless you want everything pureed together.

Serve warm or cold with additional olive oil drizzled over top. For dipping, I recommend chopped raw or lightly steamed vegetables, apple wedges, whole wheat pita, rice or other whole-grain crackers, corn chips… Get creative! Use it as a spread on sandwiches and wraps.


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