If you’re a regular reader you know how much I love Mediterranean food, and when it comes to hummus there’s no exception. In my opinion hummus is one of the best tasting and healthiest condiments of all time.
The first time I tried making hummus myself I was amazed at how easy it was, especially with canned beans. I’ve also made hummus with dried beans that I soaked overnight, and it does take more time and effort but many people think it helps reduce some of the unpleasant digestive side effects.
To be honest, I haven’t noticed much of a difference either way, but f you’re interested in trying it yourself, follow this link for instructions. If you decide to use canned chickpeas always buy organic to make sure the lining is BPA free, and always give them a couple really thorough rinses before blending to get rid of the canning liquid.
This recipe is truly so easy and incredibly creamy and flavorful, I doubt you’ll ever buy hummus again. Enjoy!
Ingredients (Serves 6-8, prep time 10 minutes)
- 1 16 oz can organic chickpeas, or 1 lb dried
- 1/4 cup tahini paste
- 1/4 cup + 1 tbsp fresh lemon juice
- 1/2 cup + 1 tbsp quality extra virgin olive oil
- 1 tsp ground cumin
- 1/4 tsp kosher or sea salt
- 1-2 small cloves garlic
- Combine chickpeas, tahini paste, lemon juice, cumin, salt and garlic in your food processor and blend while slowly drizzling the extra virgin olive oil into the top of the food processor until you reach a creamy and smooth consistency.
- Serve immediately. Homemade hummus will keep in the fridge for up to 5 days.