It’s amazing the difference between homemade hummus and store bought-seriously! This recipe will convince you to always have some on hand at all times. Pair with cucumber & carrot slices for the perfect Friday night dip or for the kiddo’s lunch, spread on a sandwich bread instead of mayo. Get creative!
- 2 cloves of garlic
- 2 cups garbanzo beans, cooked
- 3 tablespoons cooking water from garbanzo beans
- 1.5 tablespoons extra virgin olive oil + a little extra for drizzling
- 1 tablespoon tahini
- 1/2 teaspoon salt
- dash of pepper
- 1/2 teaspoon cumin
- 3 tablespoons lemon juice
- 1 roasted red pepper
Yields: approximately 2 cups hummus
First, halve the red pepper and place face down on a baking sheet. Pop ’em in a 350 degrees oven, for about 20 minutes. When done, let rest for about 5 minutes, as it will allow the skin to peel off easily. When cooled, discard stem, seeds and skin. Next, in the bowl of a food processor, place garlic. Pulse until fine. Add garbanzo beans and pulse until they get sort of stuck to the outside of the bowl. Now, add cooking liquid, olive oil, tahini, salt, pepper, cumin, lemon juice and the roasted red pepper. Pulse all again until smooth consistency is achieved; about 45 seconds to 1 minute. Serve either room temp or cold. Drizzle additional olive oil over the top. Pair with pita chips.
Note: Home cooked garbanzo beans yield a tastier hummus versus using canned garbanzo beans. About 1 cup of dried garbanzo beans yields 2.5-3 cups cooked. (The variation is due to soaking time, cooking time and type of bean.)