- 1 lb
- dried chick peas (garbanzo beans), soaked overnight (or follow directions on the bag for a quick soak)
- 1 c
- tahini (a paste made from ground sesame seeds)
- 3/4 c
- lemon juice (3 or 4 fresh lemons)
- 1/2 c
- olive oil
- 6 to 8
- garlic cloves, peeled
- 1-2 Tbsp
- salt, to taste ( i use kosher salt)
- 1 tsp
- ground cumin
- 1 Tbsp
- 1 Tbsp
- vinegar - optional
How to Make Hummus
- 1Bring chick peas to a boil, (do not add salt to the water) then simmer for 30 minutes to 1 hour, or until tender. Drain, reserving liquid. Let them cool a bit, but you still want them warm.
- 2Work in small batches and process in food processor (or blender) until all of the ingredients have been used up. Use enough of the cooking liquid to get a texture like smooth peanut butter.
- 3Mix batches together in a large bowl and stir it all up real well to combine all of the batches and to get your flavors evenly combined. Taste and add additional seasoning if you desire. If it needs more garlic, return some to the food processor and process it smooth and stir back into to the rest. If the texture is not quite smooth enough, you can process it again in small batches if you desire.
Serve with pita chips for a healthy, snack.
- 4TIP - You can vary this recipe by adding black olives, roasted garlic, red peppers or other ingredients.
TIP - Smooth peanut butter can be substituted for the tahini for a different flavor. It is less expensive than the tahini which can sometimes be difficult to find. (I find tahini in the kosher food section of my local supermarket.)
TIP - Tahini will sometimes separate in the can or jar, be sure to stir it up or pour the entire amount into a blender and whip it. Just return the unused amount back to the jar and refrigerate.
TIP - This recipe makes about 2 quarts of hummus. You can freeze in smaller batches for later use.