There are lots of ways to make hummus. This is how I do it.
- Carbohydrate 18.610987932275 g
- Cholesterol 0 mg
- Fat 3.84380057501667 g
- Fiber 3.91482261685571 g
- Protein 4.815220983625 g
- Saturated Fat 0.506704009811667 g
- Serving Size 1 1 Serving (81g)
- Sodium 414.974951839167 mg
- Sugar 14.6961653154193 g
- Trans Fat 0.322599543095833 g
- Calories 124 calories
Step-by-step
- First off, garbanzo beans are another name for chickpeas. They're the same thing. So don't get your panties in a bunch.
- Some hummus recipes say to add tahini, which is a sesame seed paste. I say why not just roast some sesame seeds and blend that in together. Preheat the oven to 450 degrees. Roast the sesame seeds in a pan, stirring often so they don't burn, for 10 minutes or until toasted.
- Drain the liquid from the can of garbanzo beans and reserve for later.
- Put the drained garbanzo beans, roasted sesame seeds, garlic, salt, and cumin in a food processor. Go crazy; add your favorite ingredients for a kick like cayenne pepper, shallots, honey, roasted peppers, etc. Blend until all the ingredients are fine and incorporated. With the food processor running, slowly add the olive oil and check for consistency. If it is too thick, add more olive oil or add the garbanzo bean liquid that you set aside. Don't add too much liquid or the hummus will be runny.
- I like to refrigerate the hummus for 40 minutes before serving, but it's also fine right away. Scrape into a serving bowl and create a well in the middle. Drizzle some olive oil or sesame oil in the well and garnish with a pinch of ground paprika. Use as a dip for pita bread or chips.
Roasting the sesame seeds at 450 degrees requires constant stirring over ten minutes to prevent bitter scorching before they reach a deep golden toast. Many home cooks ruin hummus by dumping all the liquids into the food processor at once, which creates a soupy puree instead of an emulsified paste. Drizzling the oil in slowly while the blades spin builds the proper emulsion. Skipping the step of reserving the canned chickpea liquid removes a crucial adjustment tool for controlling thickness when the mixture becomes too dense. Raw garlic can easily overpower the legumes if added in large chunks, so crushing the four cloves beforehand helps distribute the flavor evenly through the garbanzo beans. Chilling the finished dip for forty minutes allows the cumin, garlic, and salt to fully permeate the fats. Storing leftover hummus in an airtight container in the refrigerator maintains its quality for up to three days, though the garlic flavor will intensify noticeably over time.
