When we go to the farmer’s market, we usually buy raw produce such as veggies, fruits, honey, milk and eggs. Sometimes we buy jams and nuts. We tried to stay away from “processed” foods as they can be pretty pricey.
One thing we often cannot resist buying is HUMMUS. They usually have samples for all the flavors; Avocado-Cilantro, Beets, Spicy Black Bean. It is hard to not buy them. They are reasonably priced, usually between $10-15 for three containers, pita bread or chips. With roasted veggies and avocado, they make a delicious and healthy lunch.
I have always wanted to make hummus at home. It is pretty easy to make with only a handful of ingredients; garbanzo beans, garlic, tahini, lemon, olive oil, and salt. Actually, I did make it once years ago, but the result was a disaster. The glass container was left untouched in the back of the refrigerator for weeks, until I decided to throw it away. What a waste, I thought, and never attempted to make it again.
A few days ago, I cooked some Garbanzo beans to add to my tortilla soup. There were about a cup of the beans left. I happened to have all the other ingredients for hummus so I decided to give it another try.
Why didn’t I try this sooner? It was so easy, and super yummy. Now I have many ideas for flavors: roasted beets, roasted red peppers, avocado/cilantro, feta cheese, and spicy black beans (my husband’s favorite).
Basic Hummus Recipe:
2 cups of cooked garbanzo beans (chick peas)*
3 cloves of garlic
2-5 table spoons of water (divided) – I used the water saved from cooking garbanzo beans
2 table spoons of olive oil
2 table spoons of freshly squeezed lemon juice or more
1 tea spoon of salt
1/3 cups of chopped cilantro.
*You can use canned garbanzo beans, but I think hummus tastes better if you cook the beans.
In a food processor, add cooked garbanzo beans, garlic, 2 tbsp water, 2 tbsp olive oil, and lemon juice. Run the food processor until everything is smooth about 2 minutes. If hummus looks too mushy, add water 1 tbsp at a time until desired consistency. Add salt, and run it some more. Taste it, and add salt or salt to your liking. Add cilantro and run it for 10-15 seconds.
Enjoy it with your favorite chips.
This is the basic recipe I followed with a little adjustment as I only had about one cup of garbanzo beans left. The hummus was super yummy (for me and my husband), but had a strong garlic taste. Ely said it was too spicy for her, but Little Peanut (20 months old) ate it just fine. The garlic taste went away after I refrigerated it for a few hours. I will roast the garlic before adding to the hummus next time.