Hummus just happens to be (one of) my favorite snack foods. So this week I'm sharing with you all my super easy, super adaptable Hummus recipe. Okay, here goes...
Plain Hummus!
1 Can Garbanzo Beans (aka Chickpeas)
Drained, but reserve the liquid
1 1/2 Tbsp Tahini (Seasme Seed Paste, Most likely found in your grocers ethnic foods section...You might have to ask someone where it is!)
3-4 Tbsp. Lemon Juice
1-2 Tbsp Garlic.
Sea Salt
Olive Oil
Get your mixer ready, put in the Garbanzo Beans, Tahini, Lemon Juice, Garlic, a little salt, Olive Oil, and blend. Here's where you get to play around a little (Well I play around with the whole thing, but more on that in a second). Add some of your reserved liquid if your Hummus is too thick, blend again and taste. Add salt, garlic, or olive oil to your liking.
I love this recipe because you simply cannot mess it up. These days I don't even measure anything when making it, I simply dump a little of everything in the processor and blend. You don't have to use the reserved Garbanzo liquid to smooth out your Hummus if you don't want to, you could use Olive Oil or more Lemon Juice if you wanted, whatever suits your taste-buds.
Our Giant Container of Hummus, Pictured with A few
of the Spices we use to...(wait for it)... Spice it Up!
My husband and I make this by the batch-ful. We love it because you can add any spices or flavoring to jazz it up or change it around. We normally make a double batch and then dish out what we want when we go to eat the Hummus, we then individualize our individual portions to our tastes that day. Get creative! To help you out your first time though, here are a few of our tried and true adaptations:
Crumbled Feta Cheese (You can NEVER go wrong with a little Feta)
Diced Kalamata Olives
Crushed Red Pepper Flakes
A little more Olive Oil and Garlic
Rosemary & Garlic
Sundried Tomato Spices
Basil
Salt & Pepper
Plain Hummus!Drained, but reserve the liquid
1 1/2 Tbsp Tahini (Seasme Seed Paste, Most likely found in your grocers ethnic foods section...You might have to ask someone where it is!)
3-4 Tbsp. Lemon Juice
1-2 Tbsp Garlic.
Sea Salt
Olive Oil
Get your mixer ready, put in the Garbanzo Beans, Tahini, Lemon Juice, Garlic, a little salt, Olive Oil, and blend. Here's where you get to play around a little (Well I play around with the whole thing, but more on that in a second). Add some of your reserved liquid if your Hummus is too thick, blend again and taste. Add salt, garlic, or olive oil to your liking.
I love this recipe because you simply cannot mess it up. These days I don't even measure anything when making it, I simply dump a little of everything in the processor and blend. You don't have to use the reserved Garbanzo liquid to smooth out your Hummus if you don't want to, you could use Olive Oil or more Lemon Juice if you wanted, whatever suits your taste-buds.
Our Giant Container of Hummus, Pictured with A fewof the Spices we use to...(wait for it)... Spice it Up!
My husband and I make this by the batch-ful. We love it because you can add any spices or flavoring to jazz it up or change it around. We normally make a double batch and then dish out what we want when we go to eat the Hummus, we then individualize our individual portions to our tastes that day. Get creative! To help you out your first time though, here are a few of our tried and true adaptations:
Crumbled Feta Cheese (You can NEVER go wrong with a little Feta)
Diced Kalamata Olives
Crushed Red Pepper Flakes
A little more Olive Oil and Garlic
Rosemary & Garlic
Sundried Tomato Spices
Basil
Salt & Pepper
1 comment:
I LOVE hummus and never realized how easy it was to make :)
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