You Can Make It : Hummus
I said it and I meant it. Hummus is one of those recipes so simple you say you’ll make it but always put off. I’ve been saying I’ll make hummus for years. In fact I have four regular cans and one large can of garbanzo beans plus some dried I just bought. I think I have a problem.
I love garbanzos and could eat them for every meal but I love hummus more and eat it all the time. It’s the spread on my sandwiches, a substitute for cheese in my egg wraps and the perfect dip for any vegetable. I can eat a party-size container on my own in three days…and that’s being generous.
When Hunni goes to the grocery store he may forget everything else on the list, but not the hummus.
This week I bit the bullet and made my own. To do so, Hunni promised not to buy another container until I’d made my own. Now that I have, I don’t think we’ll be buying it too often this stuff was delicious.
Hummus and Friends
Basic hummus requires few ingredients.
- 15 oz. can of garbanzos (chickpeas), drained with 1/4 cup liquid reserved.
- 1/4 cup water
- 2-3 tbsp. Lemon Juice
- 3 cloves garlic
- 3 tbsp. Tahini – Hint: Microwave and stir to combine solid and oil
- Spices of choice
Put it all together in the food presser and blend the heck out it. Some prefer a smooth consistency while others like a few chunks. Ratios can be adjusted to taste but it really was that easy.
Tada basic garlic hummus!
Then the fun began.
Add pitted Kalamata olives for Olive Hummus.
A bit of canned artichoke hearts is great alone…or added with the olives.
Finally spinach hummus. Frozen or fresh spinach blended until it looked like St. Patty’s Day.
Homemade hummus was full of possibilities and so easy to make. I could control the flavor and ingredients to make it stomach friendly and healthy beyond belief.
Bonus: I still have 4 regular cans left.
What simple food have you not tried to make at home?