How do you Hummus?
The beauty of making your own hummus is having the creativity to explore your taste buds. You can add any ingredients your heart desires to the simple base: garbanzo beans, tahini, lemon, garlic, olive oil, salt, paprika. Add twice as many garlic cloves (or more) and call it Garlic Hummus. Add fresh minced basil leaves, crushed pine nuts, freshly grated pecorino cheese, and call it Pesto Hummus. Add any combination of fresh ingredients to make Cilantro Jalapeno Hummus, Sundried Tomato Hummus, Dried Fig Hummus, Avocado Coriander Lemon Hummus, Roasted Red Pepper Hummus….you get the point? Experiment, and make different variations, your signature variations. I’m warning you though: Once you make your own, you may never go back to store-bought hummus again!
Below is a simple recipe for the hummus I made this week. I used my Breville food processor (s-blade), but a blender will do.
Kalamata Olive & Garlic Hummus
- 2 cans (15oz each) garbanzo beans (rinsed and drained well)
- ½ cup tahini sauce
- 1/3 cup lemon juice (fresh squeezed)
- 4 garlic cloves
- 1 tsp salt
- ½ tsp smoked paprika
- 4-6 ounces extra virgin olive oil
- ½ to ¾ cup of kalamata olives (to taste)
Add all ingredients, except the olive oil and olives, to the food processor bowl and blend at a slow or medium-slow speed. Add the olive oil a couple of ounces at a time. When smooth, add the olives and blend to the desired consistency. Pulse for choppier olive bits. Add more olive oil if you want. Store in the fridge. It’s that easy!
Enjoy your homemade hummus, made the way you like it, in pita sandwiches, Mediterranean dishes, as an appetizer dip, or snack. How will you hummus?