Hummus Recipe

Make Your Own (1)

I never liked hummus.  Not even a little.

And then one day, suddenly, I loved it.  I can’t explain how it happened, but I became obsessed.  Hummus and Nut-Thins became my go-to snack.  It was creamy and satisfying and filling and the highlight of my afternoon.

Then my daughter joined the hummus-loving party, and we were tearing through tubs of the stuff like you wouldn’t believe.  As grocery prices creeped up I became cognizant of how much I was spending on hummus – somewhere around $5 for a 10-ounce package when it wasn’t on sale.

Never one to shy away from the kitchen (or saving money), I decided to try and make my own.

I love Alton Brown and he hasn’t steered me wrong yet, so I was thrilled to find that he had a hummus recipe.  If you love the traditional flavors, just head on over and make his recipe because it’s fabulous.

Personally, I wanted to cut the calories by adding less oil and I also preferred to maintain more of the fresh chickpea flavor by reducing some of the more potent ingredients, so I adjusted the quantities of some of the components.  I did some {very} quick calculations and I estimate that I’m spending less than $1.50 per 10 ounces instead of around $5.  No additives, fewer calories, fresher flavor, AND less money?  I may have just died and gone to hummus heaven.

Here we go!

Ingredients:

1/2 lb. dried chickpeas (garbanzo beans)

3 cloves garlic, peeled

3 T lemon juice

1/4 C water

1/4 C tahini (sesame seed paste)

1/4 C olive oil

3/4 tsp salt

 

Cooking Instructions:

hummus1

1.  Place the chickpeas in a large pot, add water until they’re covered, and put the lid on.  Let them sit on the counter and soak overnight.  After they’ve finished soaking drain them, replace the water, and put them on the stove to simmer (not a hard, rolling boil) for two hours until they’re soft.  Drain and rinse.  Most bags of beans are 1 pound.  If you’d like, you can just prepare the whole bag, make two batches of hummus, and freeze it in smaller containers to thaw as needed.  That’s what I do so I never run out!

2.  Put the soaked chickpeas, garlic cloves, and salt in a food processor.  Process them until smooth, stopping to scrape down the sides of the bowl as necessary.

3.  Add the water, lemon juice, and tahini.  Continue to process, scraping down the bowl.

hummus2

4.  Drizzle in olive oil while the food processor is running until your preferred texture is achieved.  Taste and add more salt or oil according to your preferences, if necessary.

5.  Allow to sit in the refrigerator overnight, the flavors meld more with time (if you can wait until the next day to dig in)!

Freeze in smaller quantities if you don’t think you’ll make it through it all.  Or you can just send your extra hummus to my house.  No lie, Brynna and I have this for lunch at least four days a week!

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One thought on “Hummus Recipe

  1. Thank you for this recipe! I never knew how simple it could be. Now I really want that blender for my birthday. Haha.

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