You might be asking yourself “why on earth would I want to make Homemade Hummus when I can grab a tub of it at the grocery store”? And, yes, that’s a very good question. And, no, I don’t have a good answer for you, sorry. But years ago, when hummus wasn’t so readily available in the grocery aisles some of us actually made it at home. What a concept!
For me the problem with plain hummus is it’s just a little bland. But it’s so easy to make and I’ve come up with a version that is my favorite for dipping pitas in or making a sandwich with. I add cumin, coriander, cayenne and parsley in addition to the standard garbanzo beans, tahini, olive oil, etc. I think these spices are the perfect combination to give it the kick it needs.
Sure there’s lots of possibilities for add ins…you could add roasted red bell peppers which is popular these days. Or roasted garlic. Or greek olives. Just about anything can be added to the basic hummus recipe. But this is my go-to homemade hummus that I always come back to. I served it up last night at Happy Hour with my Pomegranate Martinis and Grapefruit Martinis and it was a big hit with all the ladies. So I encourage you…give it a try, it’s so easy!Print
A simple, delicious, all purpose homemade hummus. Great for dipping or spreading in a pita pocket with veggies!
- 1 15 oz. can garbanzo beans, drained
- 4 Tbls. Tahini
- 4 Tbls. lemon juice
- 1 clove garlic, minced
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/8 tsp. cayenne pepper
- Palmful of fresh parsley
- 1/8 – 1/4 C.Olive Oil
- Drain garbanzo beans (no need to rinse beans). Place in food processor with remaining ingredients except olive oil. Slowly pour olive oil in while processing. Taste and adjust seasonings as desired.
I start with 1 clove garlic and add a second one if it’s not too strong. It’s always easier to add more garlic if your first clove isn’t enough.
You can also use dried parsley, just use about a tablespoon.