This post is part of Fight Back Fridays.
I love hummus. Whether it is a dip for crackers or crudites, a spread on a sandwich, or an accompaniment to falafel, it tastes so good. One day I came home from work and announced I was going to make some. I’d never made it before, but I’d become disenchanted with the store bought brands as they had a lot of highly processed ingredients in them.
I figured it couldn’t be hard to make hummus, and I was right. You just put the ingredients in a Cuisinart and let it do all of the work! The best thing about making it yourself is you can make any style or flavor of hummus you like. Add lemon juice, extra tahini, pine nuts, peppers, different spices, different kinds of beans – it is all up to you.
I served it on a sourdough cracker, but it would be a great dip for carrots or celery, or a spread on a sandwich, or a sauce for chicken. There are so many possibilities with this one.
This is what I did for the basic hummus recipe that you can use as a jumping off point for your favorite flavors.
- 1 1/2 cup chickpeas (garbanzo beans), cooked, drained and cooled (or about a can of them, drained)
- ~2 tablespoons tahini
- 1 ramp/clove of garlic, chopped
- ~1/4 cup olive oil
- Salt and pepper to taste
- Cayenne pepper to taste
Put the chickpeas in your Cuisinart and pulse. You will need to periodically stop and scrape the sides down. When they start to get crumbly, add your tahini and pulse again. Now, drizzle a bit of the olive oil around to moisten it up and pulse some more. Scrape down the bowl if necessary. Keep repeating this until all of the olive oil has been used. Add the ramp or garlic and continue mixing. Add the salt, pepper, and cayenne to taste. You may want to add more tahini or olive oil if your mixture is still dry. It will depend on how dry your chickpeas were. Once you have the consistency you like, it is ready! It may be nice to sprinkle a little extra cayenne on the top of the finished hummus for color.