Rebekah’s Hummus
Good, organic hummus is going for between 3 and 6 bucks at the store for an 8 oz container, high time to start making it myself. My friend Rebekah sent her favorite hummus recipe to get me started, and it’s so easy I can’t believe I’ve never made it before.
The one pricey ingredient in hummus is Tahini. If you don’t already have some at home, you’ll want to buy a peanut butter sized jar. You need 3 tablespoons for this recipe, so it will last a while and you can use it for other stuff too. I think the can of garbanzo beans was $1.10. So your total price to make 16 oz. is under $2, versus maybe $4 for an 8 oz. container at the store, or 1/4 the price.
Making your own hummus as a side dish is great because you can flavor and season it appropriately for the rest of the meal, and you can use up other items already in the fridge. I end up with a lot of peppers during the summer and I can’t wait to try a roasted red pepper version with freshly picked peppers. And my wife is an olive addict, so we always have a supply of unusual olives I can snag for something like this.
Rebekah included some of her favorite variations along with the recipe. We made the base, and added olives and a big chunk of fermented lemon, served with organic corn chips.
Ingredients:
- 1 – 15.5 ounce can garbanzo beans
- 2-3 tablespoons tahini (sesame paste)
- 2-3 cloves garlic
- 1 tablespoon olive oil
- 2/3 tsp. of sea salt
- 1 tablespoon lemon juice (optional)
- water, as needed
Directions:
In a blender or food processor puree all the ingredients except water. Gradually, slowly add enough water until you reach your desired consistency.
Variations:
ROASTED RED BELL PEPPER HUMMUS: add 1/4 cup of roasted red bell pepper to the mix
SUN DRIED TOMATO HUMMUS: add 1/4 cup of packed sun-dried tomatoes
OLIVE HUMMUS: add 1/4 cup olive tapenade or Greek pitted olives
GARLIC HUMMUS: add an additional 3-5 cloves of garlic
JALAPENO HUMMUS: add 1/2 a seeded jalapeno or add the whole jalapeno for extra heat
CURRY HUMMUS: add 2 teaspoons of curry powder
After we mixed the hummus the flavor changed several times over the next 30 minutes while we made dinner. The next batch I’ll leave in the frig over night to let the flavors mix. This batch didn’t last long enough.
Thanks Rebekah, and hurray for hummus!
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If you can, get your hands on Spanish garbanzo beans that come in a cloth bag. I’ve seen them at Spanish Table. These garbanzos are, hands down, the best garbanzos I’ve tasted so far. When I first cooked them up, I realized how BLAND regular garbanzos taste and what an injustice to garbanzos! Of course, their tastiness is reflected in the price, but I first tasted them when they came in the restaurant when I had no idea how much they cost. I’ve made hummus with them, and YUM!
Gosh, I had no idea hummus was so easy to make – I shall try this out, thanks!
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Want to grow your own, but don’t have a big garden? Consider a grow bag – read more here!
This is still my favorite hummus recipe and I’m thankful to Rebekah for sharing. I heard a recommendation that I should try Plantain Chips with hummus. I will try that next.