Spicy or Mild? You decide!

Homemade Hummus

If you haven’t discovered the ease and fun of making your own hummus, today’s post is for you!
homemade+hummus, hummus+recipe

Basic Hummus

You’ll Need:

  • One 15-oz can of organic garbanzo beans, drained, but reserve the liquid.  You can also cook your own beans (cover with 2-3 inches of water, soak overnight, then cook about 90 minutes until tender).  Use 2 cups.
  • 1/3 cup tahini (sesame seed paste)
  • 2 TBSP fresh-squeezed organic lemon juice
  • 1 large clove organic garlic, peeled and minced
  • 3 TBSP extra-virgin olive oil
  • 3/4 tsp cumin
  • a pinch cayenne powder
  • 1/2 tsp paprika
  • 2 TBSP fresh organic cilantro
  • salt and pepper to taste–about 1/4 tsp each

Instructions:

  • Assemble all of the ingredients so they are ready to add
  • Either in a food processor or a high-speed blender, blend the tahini and lemon juice for about a minute or more until it is light smooth
  • Add the garlic and blend for a minute
  • Add the olive oil , cilantro, and the spices and blend
  • Add the drained garbanzo beans and blend until it reaches the desired consistency 
  • If the mixture needs a little more moisture, add 1/2 tsp reserved bean liquid at a time
  • Taste, and add more spices as desired.  Blend until creamy
  • Place in a serving bowl, and garnish with a little drizzle of olive oil, a sprinkle of paprika, cayenne, or sesame seeds
  • Serve immediately, or refrigerate before serving.  
  • Will keep about 4 days in the refrigerator
hummus+recipe, homemade+hummus

Variations:

You can play with the basic hummus recipe!  Here are some ideas:
  • Add 2-3 TSPB  additional cilantro and substitute lime juice for the lemon
  • Add 2-3 TSBP basil, 1 TBSP oregano, and 2 TBSP sun-dried tomatoes
  • Increase garlic cloves to 3 for a more powerful garlic hummus, and add 2 TBSP parsley
  • Add 1 tsp dried pepper flakes for a spicier hummus
  • Add 1/4 cut goat cheese, smoked paprika (substitute for the regular paprika) and 2 TBSP red wine vinegar instead of the lemon juice
  • Add 1/2 cup cooked beets for a gorgeous red, earthy hummus
I served my hummus with Stacy’s pita chips and Jillz Gluten-Free crackers–yum!   It is also great vegetable sticks.
Healthy, nutritious, easy, budget-friendly–what’s not to love?

2 thoughts on “Spicy or Mild? You decide!

  1. Had researched on making hummus last year and found the canned garbonzos had less vitamin B1!
    Since no longer have a food processor, used my mortor and pestle (saw that on youtube), also could have used my
    juicer wo a screen (becomes like a meat grinder). When there were no lemons on our tree, tried vinegar as a replacement.

  2. Those sounds like great options! And of course, cooking the beans is a much better alternative than using canned, but the cans are pretty convenient! thanks for your comment!

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