Homemade Hummus (forget the store bought!)
1 15.5 ounce can organic garbanzo beans ( If you have a lot of time, you can very well buy the organic dried chick peas, soak them and then cook them before following this recipe. It’s twice as time consuming and I don’t believe there is a significant difference in the result.)
Fresh lemons
Garlic
Tahini (sesame seed paste, found in most health food stores)
Sea Salt
Remove a bit of the liquid (approx 3-5 T) from the canned garbanzo beans and save, then drain the garbanzo beans in a colander Place in a blender the following: Drained garbanzo beans, 3 T. fresh squeezed lemon juice, 3 T tahini, 2-3 garlic cloves pressed through garlic press; 1 t. sea salt, some of the liquid from the can of garbanzo beans and a bit of water to make the right consistency. Blend in your blender until the hummus is silky smooth. I prefer the blender to my cuisinart as it makes the hummus more smooth. When serving, you can chop some fresh parsley and place on top, or sprinkle a little cayenne pepper on top like my used to do. Note on salt: I only use good quality sea salt because it contains so many minerals that our body needs. My preferences include Celtic Sea Salt and Redmond Sea Salt, both found in health food stores.
If you feel adventuresome, you can make variations of hummus by adding different ingredients like roasted red peppers or green chile. I prefer the traditional but encourage you to experiment with what appeals to your palate. I have been making this hummus for decades and not only is it delicious, but it’s a protein rich healthy appetizer/snack. I hope you enjoy!
Note: You will notice throughout all of my recipes that I don’t always measure. I am cook who rarely measures and instead, I use my intuition and instincts as well as my taste to make a dish. So with this recipe, feel free to experiment and add more lemon if you like a lemony hummus, more or less garlic depending on how spicy you like your hummus, more tahini if you like a stronger sesame seed flavor, more or less liquid depending on how thick you like your hummus and more salt, depending on your palate. Remember there is no right or wrong to cooking (except with baking which has to be precise) so experiment to determine what you like and have fun!