8.14.2013

Homemade Hummus - 3 Recipes


I am a hummus fan.  Whether accompanied by veggies, pita, crackers or a thinly sliced baguette, I love to use hummus as a dip.  The classic hummus you'll find in my refrigerator and freezer almost all the time.  The cilantro hummus I make during the summer when the cilantro is growing in almost every garden bed and spicy red pepper I love to make for guests because it's something special.

Classic Hummus
makes about 2 cups

1/4 cup water
2 Tablespoons fresh lemon juice
1/4 cup tahini, stirred well
2 Tablespoons extra-virgin olive oil
1 {15-oz} can chickpeas, rinsed
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon ground cumin
pinch of cayenne pepper

In a small bowl, combine the water and lemon juice.  In a separate small bowl whisk together the tahini and oil.

In the bowl of a food processor, process chickpeas, garlic, salt, cumin and cayenne pepper until coarsely ground, about 15 seconds.  Scrape down the bowl.  With the food processor running, slowly add the water mixture and run until smooth, about 1 minute. 

With the processor still running, slowly add the tahini mixture until the mixture turns creamy, 15-25 seconds.  Scrape down the bowl and process again for a few seconds, ensuring all ingredients are incorporated.

Transfer hummus to a bowl and  refrigerate at least 30 minutes prior to serving.  Hummus can be stored in the refrigerator, in a sealed container, for up to 5 days.  For longer storage, transfer the hummus to a freezer-safe container and freeze up to 6 months.  Thaw in the refrigerator overnight.

Variations:
Cilantro Hummus
Follow the Classic Hummus recipe, substituting lime juice for the lemon juice, increasing the cayenne pepper to 1/8 teaspoon and adding 2 Tablespoons chopped fresh cilantro to the food processor with the chickpeas.

Spicy Red Pepper Hummus
Follow the Classic Hummus recipe, increasing the cayenne pepper to 1/8 teaspoon, adding 1/4 teaspoon smoked paprika to the food processor with the chickpeas, and adding 1/4 cup jarred roasted red peppers {rinsed, patted dry & chopped} to the mixture after the tahini is added and mixed.  Process until smooth.

3 comments:

Flat Creek Farm said...

Yummy.. thank you! I have cilantro in the fridge right now - more than enough for salsa AND hummus (never thought about using it in hummus before!) Thanks, and have a great weekend :) -Tammy

Elisha said...

This tahini business....what is it?!? And can I skip it???? I've always wanted to make this for my boys who are hard to get protein into. Thanks for posting these

Staci at Life At Cobble Hill Farm said...

Tammy - oohhhhh salsa AND hummus. sounds perfect!

Elisha - tahini is a ground sesame seeds and adds a light nutty flavor to the hummus as well as thickens it up. I'm sure recipes exist replacing it, unfortunately, I don't know what they've replaced it with. I find the tahini in my grocery store in the Asian food section. Hope this helps!!