Hummus has gotten quite popular lately, judging by all the different kinds that have cropped up on the grocery store shelves. And for good reason: It’s tasty and healthy. Just a few years ago, hummus was almost impossible to find, but at least around here it’s become common. It’s very easy to put together and has endless variations so no need to buy it. You can save a little money by making your own and also craft it exactly to your own taste.
If you have a pressure cooker you can save even more money by cooking up dry garbanzo beans rather than buying canned. Here’s a quick-and-easy hummus recipe. Let me know if you give it a try!
Basic Hummus
1 1/2 to 2 cups cooked garbanzo beans (or 1 15-ounce can)
4 tablespoons lemon juice
3 tablespoons tahini
1 to 2 garlic cloves, to taste
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons water
Add all ingredients to food processor and pulse until completely smooth. Taste and add more lemon juice, tahini or garlic as needed. Keep refrigerated for up to one week.
Some tasty add-ins to change things up are: cilantro/adobe peppers; roasted red peppers/olives; sun-dried tomatoes/oregano; edamame; guacamole; Greek yogurt/dill; or pesto.
In the spring, we eat a lot of hummus sandwiches with loads of lettuce from the garden, and, in the summer, we make hummus/tomato sandwiches. Last fall, with all our pumpkin, I made a pumpkin hummus that was delicious, but that’s a post for another day.
