Why make hummus, you ask? Because it’s a delicious nibble that can please even the choosiest guest, and since it’s gluten-free, dairy-free, soy-free, corn-free, and meat-free, you can serve it to almost anyone. It’s also loaded with protein, fiber, vitamins and minerals, making it arguably the healthiest appetizer around.
The main ingredients are chickpeas, sesame paste, olive oil, and garlic. All of these are good for you. Really good for you. Plus, you serve it with vegetables, which are, obviously, healthy as well.
Another reason to give homemade hummus a chance is the recent hummus recalls. Sabra and Trader Joe’s have recalled some of their hummus varieties because of listeria.
But it’s so easy to buy hummus, you say. You’ll wait until the threat of recall is over, you say. It’s not every brand, you say.
But it’s so easy to make hummus, I say. Why wait who knows how long, when you can whip up some homemade hummus quickly and easily yourself? And with the holiday season here, it’s always good to have another quick and easy “go-to” up your sleeve.
The easiest way to make your own hummus is to use canned chickpeas (aka garbanzo beans, chiche beans, or ceci). These beans must be most wanted—look at all the aliases they have. You’ll also need some tahini, which is sesame seed paste. Tahini is the oddball ingredient here. If you’ve never bought tahini, it could be hiding in a few different places at your grocery store. Check out the Middle Eastern and Mediterranean sections, or perhaps with the nut butters or olives. Don’t waste too much time hunting for it—find someone and ask for help if you’re having an issue.
After making your hummus, you may decide to personalize it with some roasted red peppers, spices, or roasted pine nuts and additional olive oil on top. Think of which hummus variety is your favorite and start there.
I take an extra minute to microwave the garlic in the olive oil to soften the assertive garlic flavor—hummus (or anything) made with raw garlic can be a bit sharp.
Mix everything with an immersion blender or food processor and you’re done. The whole process takes less than 15 minutes. The most time consuming part is cutting the vegetables.
Homemade hummus–consider making it yourself. Like most foods (think spaghetti sauce, guacamole, chicken soup), the homemade version blows the salty, processed, store bought variety out of the water.
2 Tablespoons olive oil
1-2 Garlic cloves, minced
1 Can chickpeas, drained and rinsed
2 Tbsp. tahini
1 Tbsp. lemon juice
Vegetables for dipping
Heat olive oil and garlic for one minute in microwave.
Combine oil and garlic with chickpeas, tahini, lemon juice and salt. Blend with immersion blender until ingredients are mixed well and the beans are all mashed. (Alternatively, blend in food processor).
Transfer to serving bowl. Sprinkle with paprika. Serve with vegetables.