The Hummus Show
- 1 16 oz. can of chickpeas or garbanzo beans, rinsed
- 3-5 tablespoons lemon juice (depending on your taste)
- 1 1/2 tablespoons tahini
- 2 cloves crushed garlic
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- Up to ¼ cup water if mixture seems to be dry while processing
- Salt and pepper to taste
- Bushes brand is the best
Be sure to adjust salt and pepper after adding your mix-in flavors.
Sometimes you will need to adjust your salt and pepper, sometimes you won’t.
Always give it a taste to be sure.
Drain chickpeas and rinse.
Combine remaining ingredients in blender or food processor.
Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Add 1/4 cup water as needed while processing.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
For a spicier hummus, add a sliced red chili or a dash of cayenne pepper.
Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry
Mix-Ins and Flavor Enhancements
Using your imagination, you can create an amazing array of flavored hummus. All you need to do is figure your flavor profile and mix in your ingredients.
For one entire recipe of Basic Hummus, use ¼ to ½ cup of any of the following suggestions.
Favorite and classic combinations are:
- Scallions, chopped fine
- Use garlic flowers, chives and chive flowers for more flavor power.
- Roasted red peppers
- Either fresh roasted from your grill or oven, or from a jar; simple puree and mix in. You can leave some in small dice for accents. Enhance the color with a sprinkling of chives or parsley.
- Roasted Garlic
- Roast your garlic using your favorite method. Cool the garlic and squeeze the paste from the cloves, mash with a fork until smooth. Season with salt and pepper. Mix into a basic hummus recipe and stir to combine.
- Add 3 cups fresh cilantro to the basic processing, also add 1 clove fresh garlic, and 1 ripe avocado, ½ sweet onion, process until smooth
- Chili lime
- Fold in Chili powder, lime zest and lime juice. Start with 1 tsp. chili powder and adjust to your taste for level of heat.
- Lemon Parsley
- 2 cups Italian parsley leaves, zest and juice from 1 lemon, process with basic hummus until smooth
- Pesto with Sun Dried Tomato
- Fold in your favorite pesto and add some small diced sun dried tomatoes.
Use your imagination to create your own favorites.
Basic Hummus without Tahini
- 1 16 oz. can garbanzo beans/chickpeas
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1 teaspoon cumin
- Up to ¼ cup water if necessary
- Salt and pepper to taste
In a food processor, blend all ingredients together until smooth and creamy.
Serve immediately with pita bread, pita chips, or veggies.
Store the hummus in an airtight container for up to three days.
- 1 package pita bread, can be old but not moldy
- Olive oil to brush the bread
- Salt and pepper
Cut the pita breads into small bite sized wedges.
Lay the wedges flat on a sheet pan and brush with olive oil.
Season the wedges with salt and pepper.
Place a piece of parchment on top of the cut pita wedges and set another sheet pan right on top so the pita is between two sheet pans.
Place into a 400°F oven for about 10 minutes.
You will need to peek at the pitas to ensure they are not getting too brown. If the pita is not golden and crisp after 10 minutes, remove the top sheet pan and parchment.
If you want the bread wedges to be more golden, place them back in the oven until they are at the desired color.
Caution, don’t walk away as they will burn on you very quickly. Keep a close eye on them to prevent burning.
Enjoy making Hummus! Let me know what kind of “Mix-in’s” become your favorites.