I have always loved buying hummus from the store and trying all the different flavor variations. The star ingredients in hummus are chickpeas (garbanzo beans) and tahini. Chickpeas are a great source of fiber, folic acid, protein, and other vitamins and minerals. They are naturally low in cholesterol, fat, and sodium. Although canned chickpeas do have sodium, and should be rinsed and drained before using them. Hummus is considered to be a very healthy snack, especially when paired with vegetables such as carrots, celery, sliced bell peppers, etc.
Yesterday, I finally decided to try making hummus from scratch for the first time. I was surprised how quick it took to make (about 15 minutes). I got brave and made it about an hour before we had company over for a casual BBQ. I followed the technique and recipe from Inspired Taste. They had a quick video demo, along with the recipe. It’s the classic version, which I thought was a safe bet for being my first try at it. It tasted great, however, the texture was a bit thick. I have since learned in my research that one of the tricks to having a really smooth hummus is to peel the chickpeas (from their skins) before putting them in the processor.
Hummus Recipe (Adapted from Inspired Taste):
- One 15-ounce can chickpeas, also called garbanzo beans
- 1/4 cup fresh lemon juice, about 1 large lemon
- 1/4 cup tahini
- 1 medium garlic clove, minced
- 2 tablespoons olive oil, plus more for serving
- 1/2 to 1 teaspoon kosher salt, depending on taste
- 1/2 teaspoon ground cumin
- 2 to 3 tablespoons water
- Dash of ground paprika for serving
- In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.
- Add the olive oil, minced garlic, cumin and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
Adding the Chickpeas-open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or longer until thick and quite smooth.
- Slowly add 2 to 3 tablespoons of water until the consistency is smooth.