I tried making homemade hummus a few years ago with disastrous results. I used a mini 1 cup food chopper and the beans stayed hard and chunky. Crestfallen that I was unable to make it from scratch, I abandoned the idea and resigned myself to store-bought hummus.
Recently, my good friend Allison gave me some of her homemade hummus and it was a revelation. A plate full of unbelievably creamy, garlicy, lemony goodness. It was everything I had hoped my hummus from years ago would taste like. She gave me her recipe and a jar of her favorite Lebanese brand of tahini for me to use. What a friend!
In honor of my new recipe and my hopeful outlook on the results, I bought myself a present:
I am happy to say that I can now make a fantastic homemade hummus! It freezes well. My kids have been taking it to school in their lunches all week with pita chips and carrots to dip.
P.S. My daughter says it is a little bit garlicy. It will keep away the vampires. And boys. And vampire boys. Personally, I don’t believe in vampires and I already found me a boy, so I have no problem with it. You can add more or less garlic according to your tastes and dating preferences.
- 4 cans chickpeas (garbanzos)
- 1 can water
- fresh lemon to taste
- minced garlic to taste
- 1/4 cup tahini paste
- dash salt
Process all in food processor until silky smooth. 1/4 cup = 4 WW pts+