You asked for it! This homemade hummus is so super easy, I don’t think I’ll go back to store-bought!
I start with soaked garbanzo beans, cook them, and then blend those babies up with some water. I add in a bit of lemon juice, garlic, salt and cumin…and there’s the basics for this dish!
Feel free to add more of the flavors you like. I will sometimes add some (homemade!) sun-dried tomatoes or some red pepper flakes for a kick.
Now, I usually don’t add tahini sauce to mine because it makes my mouth hurt just a bit if I eat too much. And I like to eat too much hummus.
What’s your favorite add-in to hummus?
- 16 oz bag of chick peas, soaked and cooked
- 2 1/2 T tahini sauce (optional)
- 1 ½ tsp sea salt
- ½ T lemon juice
- 2 garlic cloves, minced
- ½ cup water (more if needed)
- 1 T cumin
- 1/2 T extra virgin olive oil
- Combine all ingredients, except the oil, and blend in a blender until consistency is creamy. If the consistency is too thick, add more water.
- Scoop the hummus into a dish and garnish with the olive oil and a bit more cumin.
- Store in the refrigerator for up to a week.
- Some great additions (or mix-ins) are sun-dried tomatoes, roasted red peppers, red pepper flakes, black olives, etc. Simply add them into the blender at the end and give the blender a quick whirl - just to mix in!
- This recipe is made without tahini. If you'd like to add tahini, add about 2 1/2 tablespoons into the blender.
Image courtesy of KEKO64 / FreeDigitalPhotos.net.