I have created a hummus monster in Phil. Recently he has been on a hummus kick and we have been going through the containers of hummus like you would not believe. So since I knew it would get eaten, I tried my own hand at hummus. I’ve got to admit, as much as this recipe makes, I’ve made it at least once a week for the past month. I think it’s safe to say that your family will like it too! Here is my hummus recipe, from my kitchen to yours :-)
Drain & rinse three 15-oz cans of chickpeas or garbanzo beans (they’re the same thing). Notice the 3 different brands of chickpeas? This is what happens when I go to the grocery store and forget to purchase all of the ingredients, twice! lol
Blend the beans in a blender or food processor until smooth. Slowly add in 1 cup of water as needed.
Mix in 3 tsp of garlic powder (or 3 cloves of garlic), 2 tbs lemon juice, 1tsp ground cumin, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp pepper. Stir in 1/2 cup of tahini sauce. This was a HUGE challenge for me to find in my new grocery store. I found it in the multi-cultural aisle; it’s a middle eastern sauce made from sesame seeds. If you cannot find tahini sauce in your store, YOU can make it. Though I have never made it myself, here is a sample recipe for you. A jar costs me $6.99 but makes 3 large batches of humus; not a bad deal if you ask me.
Mix in 2tbs of EVOO (extra virgin olive oil), and you’re done :-) That’s pretty easy, right? You didn’t need more than a bowl and you didn’t even have to turn on the stove! That is my kind of snack!There are a lot of variations that you can make to this recipe. You can add jalapenos, chilies in adobo sauce, or sriracha to spice it up. I serve it with a sharp cheese, cucumbers, wheat crackers, carrots, grapes, greek olives, and/or pita chips. It is a great light summer snack. Hope you like this recipe as much as we do.