Hummus

I had a ½ pound of garbanzo beans soaking in my fridge leftover from when I made falafels and decided to use them for hummus.

Hummus is a Middle Eastern dip made from ground garbanzo beans, flavored with garlic, fresh lemon juice and tahini (ground sesame seed paste) which can be adjusted to your own personal taste when you make it at home.   Everyone makes it slightly different and it is readily available on your grocers shelf but why buy it when it’s so easy to make yourself.

The other wonderful thing about making it yourself is that you can fancy it up in so many different ways to make it your own. Add other beans (white, cannellini, navy) to the garbanzos to change the flavor and texture Go for the kicked up version and stir in some roasted eggplant (baba ganoush) or roasted red bell pepper. Finish with a generous drizzle of olive oil and sprinkle with toasted pine nuts and dried herbs.

If you are thinking that it seems like a long time to soak and cook the dried beans, it really isn’t.   It is more about thinking ahead.  The beans go in the water before bed or in my situation into the fridge for a few days, then into a pot to cook while you are doing something else for an hour and that’s it.  I was doing laundry and some of my other household chores and the hour was done in no time as well as a bunch of my chores. 

A blender will work in a pinch to make your hummus but will be a little trickier because as the beans thicken up your blender will have a hard time moving them around.  The trick to using a blender is to add the water to the bottom of the blender then add the beans so they will move and chop.  But if you have the luxury of a food processor, that would be the fastest and easiest way to make it.

If you choose to use canned beans the ingredient proportions do slightly differ from dried.  For dried, you will need more salt (2 tsp.) and more water to thin it out to your liking (up to 2 cups).  For the can beans you will need only half the amount of salt and water.
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Dried Beans
2 tsp. kosher salt
1 cup water and up to 2 cups
(depending on your desired consistency)

Canned Beans 
1 tsp. kosher salt
1/2 cup water and up to 1 cup
(depending on your desired consistency)

I used the water that I cooked the beans in but cold tap water will work fine also.

HUMMUS

½         pound              dried garbanzo beans or 2-15oz. cans

3          cloves              garlic, minced

4-5       Tbsp.               tahini

1          large                lemon, juiced (about ¼ - 1/3 cup)

1/8       tsp.                  cayenne

1-2       tsp.                  kosher salt

¼         cup                  olive oil, plus more for drizzling

1          cup                  water

Soak the garbanzo beans overnight.  Then place them in a pot with fresh tap water that covers them by at least 3 inches.  Bring to a boil and let simmer for an hour or until cooked and tender.  If you are using canned beans drain and rinse.

Place the garlic into the bowl of a food processor and mince.

Add the garbanzo beans, tahini, lemon juice, cayenne, olive oil and kosher salt.  Blend until you have a smooth paste.  If using dried cooked beans add 2 tsp. kosher salt.  For canned beans only use 1 tsp. (see note above)

Add the olive oil and water.  You will need more water when using dried beans and less for can beans.  I used the cooking water but tap water would work also. Mix to blend. Drizzle with olive oil and Chill.  Serve with pita or vegetables.