Homemade hummus

Trust me when I say this is nothing like what you buy in the store, and I too purchase it in the store once in awhile.

This is fluffy and flavorful and honestly once you boil the garbanzos so fast to make. You

may never buy it again.

I love hummus as a snack with veggies or pita chips...really any kind of chips. It's also amazing to put in the bottom of a bowl with some grilled chicken or shrimp and vegies for a healthy delicious lunch or dinner.

I have always used dried garbanzos and cooked them with baking soda, that's the trick to really fluffy creamy hummus. Sometimes I want to make it though and I don't have the time to start from dried so I experimented using drained canned garbanzos and it worked!!

This makes it much faster to get a bowl full of this delightful dip.

I like to drizzle more olive oil on top with some grated lemon zest and a sprinkle of everything seasoning.


Homemade hummus

makes about 2 cups

total time including boiling 30 minutes

2 15 oz cans garbanzo beans drained

1 tsp baking soda

1/3 cup fresh lemon juice (zest before juicing and sprinkle zest on top of finished hummus)

1 tsp chopped garlic

1/2 tsp salt

1/2 tsp cumin

1 cup tahini

4 Tb ice water or more if needed

2 Tb olive oil + more to drizzle on the top if you choose

Place drained garbanzos in a deep pan and cover with water by a few inches above the beans. Add baking soda and over medium high heat bring to a boil. Once they reach a boil continue boiling for 20 minutes. Don't walk away as they will bubble and you don't want that mess all over your stove!

Drain beans and run under cold water to stop the cooking and remove any leftover baking soda. The skins will be there and they will combine in the food processor just fine.

In a blender or food processor pour in the lemon juice, salt, and garlic and give a quick blend. Add the tahini and blend until its all nice and creamy and thick. Drizzle in the ice water.

Add the drained garbanzos skins and all and the cumin and blend. While the machine is running drizzle in the olive oil and blend for a couple minutes. If the mixture is too thick add a little more ice water, otherwise taste and add more salt if needed. Put into a bowl and top with extra oil, lemon zest and everything seasoning if desired. Freshly chopped herbs would be lovely as well.


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