Homemade Hummus

Please put down that store bought hummus!  It is very easy to make and you can control the flavor.  Make Homemade Hummus and use the recipe as your base, then add or dress with other ingredients to make it your own.

I like to use more tahini in my hummus than most other recipes (and certainly the store bought kind), it gives it a nuttier flavor and neutralizes some of the texture of the chickpeas.  If you love garlic, add more garlic.  Stir in some pesto, presto!  If you like it spicy, add hot peppers or hot sauce.  If you really love veggies, stir in some diced roasted veggies at the end.  The possibilities are endless!

Homemade Hummus

1 1/4 cups chickpeas/garbanzo beans, canned (15 oz. can) or cooked, drained*

1/3 cup water

1-2 cloves garlic, peeled and end trimmed

1 teaspoon salt

1/3 cup tahini

zest and juice of one lemon

½ teaspoon freshly cracked black pepper

1 tablespoon olive oil

1 teaspoon honey (or sugar if making vegan version)

Place beans, water, garlic and salt in a microwave safe bowl and heat on high power in the microwave for 2 minutes.

Let sit until cool enough to touch, then pour into the food processor.  Add the rest of the ingredients to the food processor.

Cover and puree until smooth.

Taste the hummus and adjust flavor; adding salt, honey or more tahini as necessary.  Garnish by drizzling another tablespoon of olive oil and sprinkling ground paprika or cumin over the top.

Serve with pita bread, chips, crackers or an assortment of cut vegetables.  Serves 12.

I recommend making this a day (or at least 6 hours) in advance and storing in the fridge.  Prior to covering it, drizzle a tablespoon of olive oil over the top.  The oil will be absorbed into the hummus, and prevent it from drying out.

This hummus also freezes well.  Just separate into the serving size you want, transfer to a bag or sealed container and freeze.

*A word about canned beans:  I really prefer to buy my beans dried and then soak and cook them.  I believe they taste better and you have better control over the salt level in your food.  I buy the 1 pound bags of dried chickpeas.
 
For cooking, you will need to rinse and drain them, picking out any debris, broken or misshapen peas.  Place them in a large pot and cover with cool water.  Put the lid on the pot and soak overnight (or for 6-8 hours). Drain them, then return them to the pot, cover them with water again and cook them on low heat for 1 ½ to 2 hours.
 
When they have cooked, drain them, let them cool and divide them for use as needed.  I like to put them in bags in 1 cup servings, seal and place them in the freezer until I need them.