Recipes: Hummus

I used to buy the locally-made store-bought hummus, but no more!  It’s dead easy to make and I whip up a batch every week.  I like to dip it with carrots and other raw veggies, use it in wraps instead of salad dressing, or as a condiment for a burger, or, of course, with pita bread.  You can make it super garlicky or minimally so.  As with many of my recipes, I don’t usually measure, but go by taste, and taste as I go along.  However, today when I made a fresh batch, I did measure what I used, so I have a guideline for you.Ursa’s Homemade Hummus

  • 1 cup dried chickpeas/garbanzo beans, soaked eight hours, then cooked (don’t add salt until the last few minutes, or it won’t cook properly), rinsed and drained.  If using canned chickpeas, buy a 28oz can, rinse and drain.
  • 1/4 – 1/3 cup Extra Virgin Olive oil (start with 1/4 cup, and if more moisture is needed, drizzle a little more at a time)
  • Juice of one lemon, organic
  • 1-2 large cloves of garlic (add more if you like it strong!), minced
  • 1 1/2 tbsp cumin
  • 2 tsp paprika
  • 1 tsp tumeric
  • 1/2 tsp pepper
  • 1 tsp (approx) fine sea salt

– Using a food processor, add chickpeas and minced garlic.  Start blending.  Slowly add the olive oil and lemon juice, adding more olive oil if needed.  Let blend for approx two minutes.
– While still blending in F.P, add spices and salt/pepper.  Blend for another minute.  Taste to see if more of anything needs to be added.  I always add while blending, a little at a time.
– When tasting good, and nicely blended, scrape out of F.P. into a container.  Keep refrigerated when not in use.  Lasts about a week.  Enjoy!

* Note: Most recipes call for tahini in hummus.  I don’t often have tahini in the house, and even when I do and add a tbsp or so, I don’t find that it adds anything to the hummus.  It’s up to you if you wish to add a tbsp or two of tahini to this blend.


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