I want to introduce you to one of my favorite things. Meet hummus.
It wins the contest for one of the easiest and quickest things to make.
With the end of school, this is a great quick snack that you can make all through summer with your kiddos. It’s a simple one for them to get involved in too. What kid doesn’t like to experiment by adding extra ingredients?! This simple hummus recipe is easy to personalize by adding different spices, beans, or veggies.
I love that it’s filling, it’s flavorful, and it can be used to amp up your veggies. I love that it can be used as a spread on sandwiches, a dressing for a salad, and a party dip. Let’s face it, hummus around here doesn’t go to waste. All it takes is a couple of tips and you’ll be making your own hummus too.
I literally eat this almost every day as part of my lunch, so I’ve made it lots and lots of times. Every once in a while I’ll splurge and buy some pre-made, but I more often like to make my own now. Sometimes it’s fun to buy a new flavor combo and then try recreating it at home. If you’re a hummus addict like I am, then you’ll be saving money if you learn how to make this at home. Points for extra fiber and protein plus extra points for saving money. I always like the sound of that.
Quick tips to make your hummus successful:
1. I use my food processor or vitamix to make hummus. I’ve also used a kitchen aid blender before. It doesn’t get quite as smooth in the blender, but it gets the job done.
2. If you use a vitamix, you’ll need to add more water than if you were using a food processor. I don’t recommend using a regular blender for this one. It’s a little to thick to mix without the high-power. Add a Tbsp of water at a time until it’s creamy and combined.
3. If you use a kitchen aid blender, put your garbanzo beans in the bowl and beat them up half way before you add the other ingredients. (Use the cookie mixer attachment)
4. When you’re mixing, let it mix longer than you think. The creaminess of hummus can be amazing.
5. MYTH – tahini is the same as sesame oil. TRUTH – they are very different. A while ago I was told they could be interchanged. This is not true. Sesame oil is an oil, used often in asian cooking. Tahini is more of a paste that you keep in your fridge. Tahini is more mild that the oil and although both stem from sesame seeds, they are a very different product.
6. If you don’t have tahini to make hummus, just leave it out. Don’t substitute with sesame oil (see #3).
7. Some people like an added 1 tsp cumin in their hummus. After probably 100 times making it, I think I like it better without. Give yourself a little experiment to see what you like. You can also experiment with the oil: leave it in, substitute with water, or half and half. I’ve already cut this portion down to my liking.
I have made hummus from home cooked beans and it tastes good. I most often opt for the quick beans-in-can method for their speed, even though I have a huge bucket of beans in my pantry. I personally like hummus cold, so made a day ahead is ideal. However, I often make it and eat at least half in the same afternoon. Carrot bowl + hummus = perfect snack.
We also like it with a little paprika sprinkled on top.
The paprika adds good color and very subtle flavor. You could also dribble a little extra olive oil on top with the paprika if you want.