Hummus is a super quick and easy appetizer to make and tastes ever so good.
Honestly, the hardest part about homemade hummus isn’t making it, it’s finding the tahini in the grocery store.
Here I thought I knew where just about everything was in a grocery store until I had to search for tahini.
And you’ll never guess where I found it, over by the peanut butter. I ended up buying it in a Farmers-type market so I’m not sure where it might be located in a regular market but now I know where to start looking.
So back to the hummus.
Hummus makes a great dip and even a side dish. I happen to love it so much that when I go to a Greek restaurant I order hummus as one or both of my side dishes. It’s fun to check out how different restaurants make it too. Each one is slightly different whether it’s in the taste or texture.
Garbanzo beans are a great pantry item to stock up on especially when you can get them on sale. I like to use them in salads and of course to whip up some hummus.
So let’s check out the ingredients.
Canned garbanzo beans, tahini, olive oil, fresh lemon juice, garlic, cilantro, sea salt (or regular salt), pepper and paprika.
Here’s how to make it.
In a blender,
add the garbanzo beans,
and cilantro. Blend on the dip or sauce setting until smooth and creamy.
Give it a taste test and add more salt if needed. Don’t be shy with the salt.
Just the right amount makes the flavors really pop.
Garnish with drizzles of olive oil, a sprinkle of paprika and cilantro.
Serve with pita bread, pita chips, pretzels, or raw veggies.
Or all by itself with a spoon if you really like hummus. Thank you so much for stopping by.
Yield: Makes 1-1/2 cups
Prep Time: 10 minutes
Total Time: 10 minutes
1 can garbanzo beans, drained (15.5 ounce can)
¼ teaspoon sea salt (or salt to taste)
2 cloves garlic, coarsely chopped
3 teaspoons olive oil (for the hummus)
1 lemon, juiced
4 dashes ground black pepper
3 tablespoons tahini
2 tablespoons water
1 tablespoon chopped cilantro (heaping tablespoon) (for the hummus)
2 drizzles olive oil (for garnish)
2 dashes ground paprika (for garnish)
2 teaspoons chopped cilantro (for garnish)
In a blender, add the garbanzo beans, salt, garlic, olive oil, lemon juice, pepper, tahini, and cilantro. Blend on the dip or sauce setting until smooth and creamy. Depending on how much juice from the lemon there is, just a bit more water may be needed for a smooth and creamy texture. Taste test the hummus and add more salt if needed. Garnish with drizzles of olive oil, a sprinkle of paprika and cilantro. Serve with pita bread, pita chips, pretzels, or raw veggies.