Prep 15 mins
Cook 30 mins
When I was on WIC I had dried chickpeas rather than canned so I had to adapt the hummus recipe. This basic recipe can be varied by adding black olives, roasted garlic, red peppers, or other ingredients -- just look at the packaged hummus in the deli for inspiration. You can even substitute peanut butter for the more expensive, and sometimes difficult to find, tahini for a budget-friendly variation with a different flavor that some people prefer. It makes a big batch that can be frozen in handy quanities. Best made the day before, but I can never keep my family out of it that long.
- 1 lb dried garbanzo beans, soaked overnight
- 1 cup tahini
- 3⁄4 cup lemon juice
- 1⁄2 cup olive oil
- 6 -8 garlic cloves, peeled
- 1 -2 tablespoon salt, to taste
- 1 teaspoon ground cumin (optional)
- Bring chickpeas to boiling then simmer about 1/2 hour until tender.
- Drain chickpeas, reserving liquid. Let stand until cool enough to handle. (Using warm to hot chickpeas makes it possible to process a softer texture that will then stiffen to a nice, spreadable paste).
- Process in blender or food processor in 2-3 batches according to the size/capability of your equipment. Use enough of the chickpea cooking liquid to get a texture like soft peanut butter.
- Mix the batches together in a large bowl.
- Taste and adjust seasoning if necessary. (If you need more garlic return a half batch to the blender, process it smooth, and stir back into the rest).
- Pack in freezer containers of an appropriate size for your household.
- Tip -- This makes a nice hostess gift when attractively packaged.
- Tip -- Tahini often separates in the can or jar. Rather than trying to mix it in the can then measure it just put the whole can/jar into the blender, whip it up, and pour back the excess.
If you want any flavor in this hummus you will need to add a lot more spice than what the recipe calls for, and to really make it pop out splash in a few tablespoons of vinegar (I used white wine vinegar). Without vinegar it was pretty bland. I also added sriracha for some kick. Just keep tasting it and adding flavor until it meets your expectations.
This was gr8! I added more tahini, garlic AND cumin. I made it for my daughter who has Celiac disease (gluten intolerance) and she loved it. I took it to work with pita crisps and three people asked for the recipe. thanks so much!
I love the taste of this. Delicious!