I have been waiting to share this recipe with you all for a while. I developed a love for hummus in the last couple of years, and began making my own last summer. I think homemade tastes so much fresher, and it’s super simple. I make this hummus all the time and it really makes me look forward to eating my daily dose of raw veggies, which is saying a lot! This recipe is a standard base hummus recipe, but from time to time I give it a little pizzaz by adding roasted red peppers, pesto, etc. I recently found a recipe for avocado hummus and I’m definitely trying that next!
One thing I should mention … most hummus recipes call for tahini paste. When I couldn’t find tahini paste at the store one day I decided to improvise and use toasted sesame seeds. I liked how it turned out so that’s how I typically make it, but you could use tahini instead of sesame seeds.
- 1-3 garlic cloves (1 if you want a very mild garlic flavor, 3 if you want a stronger garlic flavor. I usually opt for 3)
- Juice of 1 lemon
- 1 (15 oz.) can of garbanzo beans, aka chick peas, drained and rinsed
- 1/3 cup good quality extra virgin olive oil
- 1/2 – 1 teaspoon sesame seeds, toasted
- sea salt, to taste
- 4-6 dashes of hot sauce (optional, but it definitely adds a little something awesome)
- water, if needed
- In a small pan toast the sesame seeds over low heat, stirring frequently, until a light golden color. About 5 minutes. In a food processor process the garlic cloves until finely minced. Add the lemon juice, garbanzo beans, sesame seeds, sea salt (I use about 1/4 teaspoon) and hot sauce.
- Turn on the food processor and drizzle in the olive oil through the feeding tube. Check to see if the hummus is your desired constancy, if too thick add a teaspoon or so of water.
Makes 4-5 servings. If you want enough to serve a crowd, double the recipe.