One of the best reason to keep a few cans of garbanzo beans in the pantry? To make hummus! It’s so easy to make in a food processor, takes all of 5 minutes.
You’ll need some canned (or already cooked) chickpeas, tahini, garlic, olive oil, lemon juice, and salt. Purée everything, top with a few lightly toasted pine nuts and some chopped parsley and voilà, you’re done!
If you want to make hummus that is extra creamy, take a minute to peel off the membranes of the cooked chickpeas before you purée them.
What to serve with hummus? Hummus is terrific with toasted pita bread. Just take some pita bread, cut it into wedges, brush with olive oil, sprinkle with salt, spread in a single layer on a baking sheet and toast in a 375°F oven for 10 minutes, turning them over half-way through, until crisp.
Hummus is also wonderful as a dip for crackers or raw crispy vegetables such as celery, red bell pepper, carrots, and cucumber rounds.
Easy Homemade Hummus Recipe
Tip for extra smooth hummus (if you have time): Peel the membranes off of the chickpeas before puréeing in the food processor.
- 2 garlic cloves, mashed and roughly chopped
- 2 15-oz cans of chickpeas (garbanzo beans), drained
- 2/3 cup of tahini (roasted, not raw)
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup water
- 1/4 cup olive oil (plus more for garnishing)
- 1/2 teaspoon of salt
- Garnishes: Pine nuts (toasted), parsley (chopped), a swirl of olive oil, and/or a sprinkling of paprika
1 In a food processor, combine the garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water, and olive oil. Process until smooth. Add salt, starting at a half a teaspoon, to taste.
2 Spoon into serving dish, swirl a little olive oil over the top and sprinkle with garnishes—toasted pine nuts, chopped parsley, and or paprika
Serve with crackers, raw dip vegetables such as carrots or celery, or with toasted pita bread.
To toast pita bread, cut the pita bread into triangles, brush with olive oil and toast for 10 minutes in a 375°F oven, turning them over half-way through the cooking.