Hummus has been a staple in our house for many years. We’ve gone through stages of making it to buying it and back to making our own. Hummus can be made in very little time with only a few ingredients. Now that we are able to order many of our foods in bulk including garbanzo beans (chick peas), I have happily resorted to making Hummus at home once again. Hummus is an Arabic word for chickpea. Garbanzo is the Spanish translation for the word chickpea.
- 4 cups cooked garbanzo beans
- 1/3 cup Tahini (sesame seed paste)*
- ¼ - ½ cup water (I use the water from the cooked beans)
- 4-6 garlic cloves, slightly chopped up
- Juice from two lemons
- 1 tsp salt
- 2-3 tbsps Olive oil
- Cayenne or other herbs, optional
In the food processor, add the four cups of the garbanzo beans along with the tahini, water, garlic cloves, lemon juice, salt, and olive oil. If you find that the mixture is too thick, you may want to add more water, one tablespoon at a time. I then add our favorite spices and process once more. Remember to make the Hummus to 'your' liking. It may take several tries before you find what works for you. Once it is ready, simply place the hummus in a dish, add some chopped up parsley, cayenne or other spices or herbs of your choice on top and serve. Place the freshly made Hummus in a glass container to refrigerate for later use if that is your preference.
Hummus can be served with crackers, cut up vegetables of your choice or just eaten by the spoonful! I like to eat Hummus with one of my favorite flax crackers. See recipes here and here.
*Tahini can be easily prepared at home in about 10 minutes. Here is a recipe from Dedemed.com.
- 2 cups sesame seeds
- 1/4 vegetable oil (I use olive oil)
blessings ~ Pebble Crossing
This recipe was shared with:
Simple Lives at Gnowfglins
Pennywise Platter at The Nourishing Gourmet