True story…I hadn’t tried hummus until a few years ago. My sister-in-law is a vegan, and once she moved to the great Pacific Northwest, she would occasionally bring this dip and veggies as an appetizer to family gatherings, etc.
Since I am definitely NOT one to leave a good-looking appetizer untouched (snicker, snicker), I found myself loving the various flavors of store-bought hummus. I decided to try and make some myself. That way, I could know exactly what was in the food, and I figured if I made it myself it would be cheaper (in the long run) than buying it.
Where Does Hummus Come From?
Hummus comes from the Arabic word for chickpeas (garbanzo beans), and is typically garbanzo beans mixed with tahini paste, lemon juice and olive oil, plus various spices. It is commonly used as a dip or spread. I LOVE hummus served with with fresh vegetables for dipping!
If you enjoy “dippable” or “spreadable” appetizers, you might also enjoy my delicious recipe for Homemade Boursin Cheese or my Mom’s Famous Cream Cheese Ball. They are both ridiculously easy to make and taste incredible!
Anyways… back to the HUMMUS. I began searching for a tasty recipe to make and came across this one by TV chef, Ina Garten. The way I figured it was, if she was a caterer AND a famous cook/celebrity, surely she must do hummus “right”.
I tried her recipe and tweaked it just a bit to my liking and have made it ever since then, just like this!
This classic dip tastes great served with veggies, pita chips, or warm homemade pitas (the recipe for Homemade Pitas (as seen in the photo above) is here on my blog: Pita Bread DIY. The best part? Making hummus is so EASY! If you have a food processor it is super easy to make, but can also be made, using a blender, if necessary.
Sure hope you will give this delicious recipe a try… it’s amazing!
Sure hope you try this delicious hummus recipe. I’m sure you will enjoy it as much as we do! Have a great day.
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Recipe Adapted From: http://www.foodnetwork.com/recipes/ina-garten/hummus-recipe/index.html
Creamy hummus, with minced garlic, is an easy to make from scratch dip to serve as an appetizer with pita chips, pita bread or fresh vegetables.
- 4 garlic cloves , minced (I use minced garlic, straight out of a jar)
- 2 cups canned chickpeas (garbanzo beans), drained (liquid reserved)
- 1 ½ teaspoons kosher salt
- 1/4 teaspoon pepper
- 1/3 cup Tahini (sesame paste, can be found in most grocery stores or specialty stores)
- 6 Tablespoons freshly squeezed lemon juice (2 lemons)
- 2 Tablespoons water (or reserved liquid from chickpeas)
- 8 dashes hot sauce (I used a Louisiana-style hot sauce...your choice)
- 2-3 Tablespoons olive oil (to drizzle into hummus)
- Additional olive oil (optional)
- Paprika (optional)
- Minced garlic (optional)
- Fit a food processor with steel blade. Add all ingredients (except olive oil and garnish ingredients) to processor and process until hummus is coarsely pureed. Then slowly drizzle in the 2-3 TBSP of olive oil a little at a time, until hummus reaches desired consistency (you may or may not have to add the entire amount). Taste for seasoning, and add more salt, etc. as desired.
- Before serving (either chilled or at room temp): I drizzle a small amount of olive oil over top, then sprinkle a touch of paprika, followed by additional minced garlic into the middle of the top of the hummus (you know...just to make it "pretty". Keep hummus refrigerated. That's it! Enjoy!
You can also purchase dried chickpeas (garbanzo beans) to use- I do this all the time. Put the equivalent of 2 cans of beans (yeah, I "guess-timate") in a bowl of water and let sit overnight (this slightly rehydrates them and begins softening them). Then place them in a saucepan filled with water and cook them for approx. one hour on medium-high, till tender. Then add to recipe and proceed with directions.
Recipe can also be processed in a blender, if a food processor is not available.
Here’s one more to pin on your Pinterest boards!