I had my first taste of hummus about 10 years ago when my brother-in-law took us to this small Middle Eastern restaurant in Tempe called Haji-Baba. I was hesitant. Dipping pita bread in this light brown paste did not look appetizing. But then I had my first taste and I was surprised how flavorful and amazing it was! Besides just eating it with pita bread, it is delicious as a spread in a sandwich or wrap, on pizza, or served with fresh or grilled vegetables. This is also a fun dip for kids and a great way to sneak in some veggies 😉
We’ve always bought our hummus until recently I decided to try and make it from scratch. I couldn’t believe how easy it was and how much more fresh it tastes! You can either leave out the cilantro for original style hummus, or get creative and add your own mix-ins such as parsley, roasted pepper, jalapeño, sundried tomato, avocado, etc.
The ingredients are pretty simple, although you do need to get a container of Tahini (sesame seed paste). However, it lasts a long time because you only need about 1 Tbsp. for a 2-cup batch of hummus. Tahini can usually be found in the ethnic foods section of the grocery store. For the garbanzo beans, I used canned because it is the quickest method and still tastes good. If you prefer, you can peel the skin off of them to make it an even smoother hummus (it just wasn’t worth the time to me) or cook dried beans (even more time consuming).
Nutritionally speaking, hummus is loaded with protein, fiber and healthy fats. It can make you feel fuller longer, lower cholesterol and blood sugar, as well as many other health benefits. The garbanzo beans (also known as chickpeas) and tahini also provide a dose of folic acid, calcium, iron and magnesium. Not to mention, the olive oil is a great source of monounsaturated fats and antioxidants, which have many disease fighting benefits. I could go on and on 🙂
Now go enjoy some homemade hummus!
- 1 (15 oz) can garbanzo beans, drained and rinsed
- 1 Tbsp. tahini
- 2 Tbsp. lemon juice
- 2 garlic cloves, minced
- 1/4 tsp. salt (I used a little less)
- pinch cayenne pepper
- 1/4 c. water (more or less depending on texture you want)
- 1 Tbsp. olive oil (more or less depending on texture you want)
- 1/4 c. cilantro (or more depending on preference) + a few extra for garnish
- In your food processor, add the garbanzo beans, tahini, lemon juice, garlic, salt and cayenne. Turn on and pulse until mixture is fairly smooth.
- Start processor running steady and slowly pour in the water, stopping to test the texture, then adding more water if you'd like.
- Again, with motor running, slowly pour in the olive oil, adding more if you'd like.
- Stop processor, taste and adjust seasonings, pulse and repeat taste testing until you have it the way you like it.
- Add cilantro and pulse a few times.
- Spoon out into a bowl and garnish with a drizzle of olive oil and cilantro if desired. Serve immediately, or cover and refrigerate.
- Serve as a dip, spread or however you'd like!