Hummus is a staple in the refrigerator at our house. It can be adjusted so many ways to fit your taste pallet. Italian, with cannellini beans, sun dried tomato, basil, oregano, garlic & pine nuts. Thai, with scallions, chili flakes, lime juice & zest with Thai basil, (natural peanut butter replaces tahini). Caribbean fusion, with red beans, cumin, smoked paprika & cilantro, the list is endless. Plain hummus with dill is great too, it’s just fun to have something exciting and healthy to spread on wraps, sea salt whole wheat pita chips or just dip veggies in! 😉
I like to use garbanzo beans out of a can, when I try to soak them overnight I just can’t get the hummus creamy enough.
I use a food processor and follow below:
Note: Save the drained bean juice for later in the recipe.
Ingredients for Basic Hummus:
- 1 garlic clove mashed
- 1 15-oz can of garbanzo bean (chickpeas) drained
- 1 Tbs of roasted tahini (sesame seed paste) also (optional)
- 1/2 lemon squeezed, I use the zest off the lemon also.
- 1/8 cup olive oil
- drizzles of the juice from the garbanzo beans to get it to a perfect constancy
- couple sprinkles of kosher of salt with your fingers
Method to the Madness:
Mix the above in a food processor until creamy and smooth, adjust any flavors to your liking. I usually make a well in the middle of the dish for extra virgin olive oil, you can dip your pita in it too!