The Food Factor | How To Make Hummus
Hummus is a popular dip, but why pay top dollar for the pre-made varieties sold in the store when you can make your own?
The basic recipe for hummus includes garbanzo beans (also called chickpeas), garlic, olive oil, lemon juice, and seasonings. Recipe variations include tahini (sesame seed butter or paste), pine nuts, and other flavors, such as sundried tomatoes. I’ve even seen black bean hummus, white bean hummus, and hummus made with BEETS!
Tahini is the most expensive ingredient in a traditional hummus recipe, and it can be hard to find. So try this money-saving hummus recipe from University of Massachusetts Extension, and see how you like it!
Video by Jonathan Parrish
- 1 (15.5 ounce) can garbanzo beans (chickpeas), rinsed and drained
- 1 small garlic clove, minced
- 5 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon sugar
- 1/2 teaspoon ground cumin
- 1/8 teaspoon black pepper
- 1/8 teaspoon salt
- Puree beans, garlic, olive oil and lemon juice in a food processor, or mash together using a masher or fork.
- Add sugar, cumin, pepper, and salt. Blend until smooth, about two minutes.
- Transfer to a bowl, cover, and chill for at least 1 hour before serving.
- Serve with whole-wheat crackers or fresh cut-up vegetables.
Note: Hummus enthusiasts will tell you to avoid using canned garbanzo beans, because you will get a better flavor if you buy dried beans (the smallest you can find), soak them repeatedly with baking soda, and cook them with salt until they are really soft. Find those instructions (and a related post on the most common mistakes made when making hummus – but don’t let that scare you!) at the Hummus 101 website.
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