I make a batch and freeze it in one cup portions. I use hummus as a vegetable dip, the traditional method. I use hummus as a spread for sandwiches and wraps- to replace the mayo and provide a flavor and protein boost. I will even spread it on a plain bagel half for a quick breakfast or afternoon pick me up snack.
Why buy hummus at the supermarket- filled with stuff you don't want to eat and lackluster in flavor? Make it at home! Below is my recipe, with adjustments noted for tastes. Yes, my kids eat my hummus with this much chili pepper!!
Happy hump day everyone.
- 2 cups dried chick peas (also called garbanzo beans) soaked overnight in cold water then simmered until tender. Drain and cool. Note: if you use dried you won't have the bitterness you get from canned beans.
- 1 lemon, juiced
- 10 shallots, peeled and sliced
- 1 head of garlic, peeled and sliced
- 1/2 cup extra virgin olive oil, approximately
- 1/2 cup tahini
- 1 TLBS ground red chili (or less to taste)
Place all ingredients,excluding the olive oil, in a large bowl food processor. Begin to blend to form a paste. The mixture will be super thick and mealy. With the cover on and the processor running, slowly pour in the olive oil until the mixture becomes smooth. You may need to stop the motor and scrap the bowl several times during this step. You may need additional oil- continue to process until the hummus is thick but smooth. All ingredients will be blended and not separate.
Taste and adjust seasoning (salt if desired, additional red chili powder, other herbs if desired).
Can be frozen in small batches for future use.