Hummus

This is a fairly simple recipe—you could jazz it up with paprika, sriracha, roasted red bell peppers, etc. But it’s pretty good on its own with a bunch of veggies or pretzel sticks to dip!

1 15 oz. can garbanzo beans, drained and rinsed
1/4 cup tahini (or make your own, see below)
2 cloves of garlic, minced or pressed
1/4 cup lemon juice
1 tsp kosher salt
1/8-1/4 tsp ground cumin
2-4 Tbsp olive oil

Optional step for ultra smooth hummus: remove skins from garbanzo beans.

In a blender (or food processor, but I find a blender makes for a smoother product), combine the garbanzo beans, tahini, garlic, lemon juice, salt, and cumin. Pulse to combine roughly. Turn machine on low speed and slowly drizzle in the oil. Increase speed and run until the hummus is smooth in consistency. Check seasoning, then refrigerate for an hour to let the flavors meld.

Tahini
rounded 1/4 cup sesame seeds
1 tsp olive oil
1 tsp sesame oil
1/2 tsp kosher salt

Toast sesame seeds in a small frying pan over medium heat. Let cool, then empty into a coffee grinder. Pulse 10 or so times to reduce the seeds to a paste. Empty into a bowl and add the oils and salt. Mix to combine.

Note: clean the coffee grinder by grinding some uncooked rice to a powder, discarding said powder, and then wiping it out with a damp paper towel.

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