Good for you and easy to make too [except for cleanup, perhaps].
Most store brands are OK. Some are better than others – perhaps you have your favorite. My problem with the commercial brands is the cost. The ingredients [mostly chick peas] are pretty cheap. So how come the price of a little tub of hummus is so damn expensive for what you get? I especially have a problem with brand[s] with containers that look similar in size to the honest brands on the shelf – but have a pretty sizable indentation on the bottom – sneaky!
No thanks, I’ll make my own.
This is a double recipe. It makes approximately 36 oz. I like to make this double batch because of the aforementioned pain-in-the-ass cleanup of the food processor.
NOTE: I assume you’ll dip with pita… But other folks like to dip with veggies. My daughter, Jessiche has made this recipe. She likes to dip veggies in her hummus. She suggests a bigger flavor of garlic and less of the lemon. I concur, and I would also suggest the option of equal portions of tahini and peanut butter. A better balance of flavors with veggies.
2 cans, 15.5 oz. of chick peas [I like Goya brand]
2/3 cup of lemon juice – approx. 2 lemons [Include grated zest from one of the lemons – too much makes it bitter].
2/3 cup of tahini [An alternative/addition if you like a sweeter hummus: You can use creamy peanut butter instead of tahini, or a portion of each – 2/3 cup total. Use the natural, all-peanut stuff without additions of sugar or shortening.]
1/3 cup of extra virgin olive oil
1 tsp. cumin
1 tsp. paprika
1/2 tsp. salt
1 tsp. baking soda*
3 good sized garlic cloves
A handful of chopped Italian parsley, if you like. It can be mixed in or used as a garnish when served.
Finely ground black pepper and cayenne to taste [optional].
– Drain the chick peas, but reserve the liquid from the cans.
– *This step is optional if you like a really smooth hummus. It’s not necessary. Put the chickpeas in a saucepan and cover with water. Boil gently for 10-15 mins with the baking soda. The object is to soften them and loosen the skins. Drain and rinse with cold water when done.
– Leave the paper on 2 of the garlic cloves and place in a toaster oven or a frying pan to lightly toast and soften them. [This tames the strong garlic piquancy. And they become sweeter, with a toasty flavor.] Or, for a quick result without the nice toasty flavor, you can microwave them until they soften.
When they’re done, let them cool. Squeeze out the garlic mush from the paper husk.
Peel the third clove. Chop, sprinkle on a pinch of salt, and cream by dragging the side of the knife edge over the pieces until smooth.
– Put all the garlic and chick peas into the processor.
I like to add all the liquids for measurement and holding in a large [16 oz.] measuring cup. It also helps to liquify the tahini so it’s easier to pour. If you don’t have a large measuring cup, just add the separate ingredients to the processor.
– Squeeze the lemons, add the juice and zest.
– Add the olive oil.
– Add the tahini [and/or peanut butter].
– Stir a bit and scrape out the liquid ingredients into the processor. Use a rubber spatula, you’ll need it later to remove all the hummus goodness from the processor.
– Add all the other ingredients [except for the pepper and cayenne] to the processor and take them for a spin.
– SLOWLY add some of the reserved chick pea liquid to the spinning processor until you get the consistency/thickness you like. Be careful not to thin it too much. Stop the processor to check consistency and flavor. Add more seasonings if necessary and spin briefly after each addition.
– Add some pepper and/or cayenne if you like a touch of spiceyness in your hummus.
When you’re done, scrape out the hummus goodness into containers – enjoy with some pita bread [or veggies].
I like to freeze half the batch for later. It keeps well.