I’m a snacker.
Yep, you read it right. And you got it straight from the horses’ mouth. I love to snack.
One of my favorite dishes to make and keep in the fridge and pull out at a weak moment is hummus. I have made at least 5 variations of this very basis hummus recipe and I have yet to find one that isn’t absolutely crave-worthy. Yum, yum.
- 1 can rinsed and drained beans, I use garbanzo or white canellini beans (depends what I have in the pantry)
- 1 lemon
- 1 (heaping) tablespoon tahini
- 1/2-3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon Spanish paprika
- 1 large garlic clove, or 2 small ones
- 1/3 cup extra virgin olive oil
- 2 tablespoons water
So, here is the method to the madness.
1. Rinse and drain the beans very well. Then dump them in the food processor.
2. Zest your lemon and then juice the lemon overtop the beans.
Then, plop (a highly tenchinical term) in 1 tablespoon of tahini. Tahini is a relatively unknown ingredient, but I always have some in my pantry! It is a toasted sesame paste and it is oh-so-good. Gives the hummus an unmistakable nutty quality. It’s worth the effort to find!
3. Throw in your cloves of garlic and season with the seasonings (salt, peppers, and paprika).
Give it a little blitz.
4. Now, with the machine running, stream in about 1/3 cup olive oil and your 2 tablespoons of water and continue to run the machine until hummus is completely smooth and silky. Takes about 2 minutes. You may need to scrape down the sides to ensure this texture.
I like a nice smooth consistency, but if you like it a bit chunkier, just pulse it to your liking. It’s all about personal preferences. That’s the beauty of hummus. It’s an every-changing animal.
Serve it up in a rustic pottery bowl, sprinkle on a little paprika for color and drizzle on some olive oil so it looks nice and appetizing.
Toast up some warm pita triangles and serve right alongside. Nothing like a warm pita chip and some creamy, zesty hummus!
If not serving immediately, store in an airtight plastic or glass container in the fridge for up to 7 days.
One of my other favorite flavor combos for homemade hummus is black beans. Simply switch out the lemon for lime, sprinkle in a little cumin for that delicious tex-mex flavor, and omit the tahini paste. I have also experimented with black-eyed pea hummus and my next idea is for a Southern-style Pinto Bean spread to serve with crackers at a dinner party. Maybe top it with some crispy bacon bits.
Mmmm… what a delicious idea.