Hummus is so easy to make, it almost feels like cheating to call it a recipe. But as the $5 containers of "gourmet" hummus in any specialty market show, maybe it’s not so obvious. There are a lot of variations, I’ll post a few different ones, and you should feel free to mix/match as you see fit! Given an inexpensive can of garbanzo beans, and some other inexpensive ingredients, you can make your own for way less than commercial varieties, and you’ll know exactly what’s in it.
- 1 Can of Garbanzo beans (aka chickpeas), drained
- 1/2 Cup olive oil
- 1 Tbsp sesame oil
- 3 cloves garlic, pealed
- Plus, one of option #1-3
Option #1 – Spicy
- Juice from 1/2 a lemon
- 1 tsp salt
- 1 tsp cayanne pepper (optional)
- 1 habanero, seeded (optional)
Option #2 – Olivey
- 8-12 seeded Kalamata Olives
Option #3 – Tomato-y
- 4-6 Ounces Sundried tomatoes
- Depending on what the tomatoes are marinated in, you might want to add salt, pepper, cayenne
- Put garbanzo beans, sesame oil, salt, garlic, your choice of other flavors. and 1/2 the olive oil in a food processor.
- Blend, and slowly add remaining olive oil until hummus is the consistency of mashed potatoes. You can add more olive oil if necessary, 1/2 cup is a guideline.
- Um, that’s it! Put in a bowl and serve!
- The hummus is usually better if you let it sit overnight for the flavors to blend. Stir before serving, if the oil has separated a little while sitting.
- Obviously you can omit the habanero, and have "regular" hummus.
- Keeps up to a week, covered in the fridge.