I don’t cook anymore. That sounds terrible coming from someone who loves to cook and bake, but I am currently learning hard lessons about overextending myself and I don’t have the time. With the exception of a few things, we are basically living off of hummus and sandwiches. I’m not complaining, though, because hummus is one of my all time favorites and it’s really nutritious, which keeps my energy level up. Last year at this time, I was 50 pounds heavier and I felt truly awful. This year I feel pretty darn awesome. In fact, probably the best I’ve ever felt. I’m busy, yes, but physically I am keeping up.
So this is one of the staples that I make every single week. I am obviously not trying to impress the foodie world with this plain jane recipe. I’m posting it mainly because I have had several people ask me how I make my hummus.
Of course you can dip just about every kind of vegetable in it to get in your raw quota for the day, but I also like to use it as a spread on sandwiches and wraps, in place of mayo. And I have nothing against tahini at all, an ingredient in most hummus, but I just can’t get it at my local grocery stores, so I leave it out.
See my notes below for making this simple, healthy, yummy spread.
PS. Get your kids to try this! My 6 year old grandson loves red peppers dipped in it. I am fond of the yellow and orange ones.
—Yeah, you are going to have to use food processor for this. I’ve tried it in a blender before and it just didn’t work. My food processor is one of my most-used appliances. I LOVE it. So worth the investment!
–You can definitely adjust the garlic and seasoning to your taste. In fact, please taste it and make sure there is enough salt at the end. Food is just gross without salt. SALT FOREVER!
–This is such a basic recipe. You could add in anything to change the flavor: herbs, sun dried tomatoes, roasted red peppers, etc. It’s blank canvas. A tasty blank canvas on it’s own, though.
- 4 (15-ounce) cans organic chick peas or garbanzo beans, drained and rinsed
- 2 garlic cloves, peeled (or more if you want)
- 1 heaping tablespoon plus 1 heaping teaspoon of cumin
- 1 teaspoon kosher salt
- 1 teaspoon coarsely ground pepper
- The juice of one lime or lemon
- ¼ cup extra virgin olive oil
- Warm water
- Toasted pine nuts and extra virgin olive oil for garnish, if desired
- Place the chick peas, garlic, cumin, salt, pepper and the juice of 1 lemon or lime in a food processor.
- Pulse until chopped, then turn food processor on steady and drizzle the olive oil through the chute. Immediately following that, drizzle warm water through the chute until mixture is smooth and the consistency you want it to be. Taste it and adjust for salt, pepper and cumin to your liking.
- Garnish by placing hummus in serving bowl, then sprinkling with toasted pine nuts and drizzling with extra virgin olive oil, if desired.