I think there are two basic schools of thought about hummus, you either love it or hate it. But I fall into the “Love it” category. But, I really only love it when it is “good” hummus. I have had some that I hated. H-A-T-E-D! One of the great things about hummus (besides the fact that it is protein packed, low fat, and a great dip), is that it is really easy to make. You really don’t have to spend $5 or more for a little tub of it, you can make it yourself for about a dollar.
It is pictured here with homemade naan flat bread and a caprese salad.
So, slightly embarrassing story, especially for someone that considers them self a foodie, hummus is made from chickpeas. Well, I was shopping for the ingredients to make this hummus, for this post, and I also wanted to make roasted chickpeas. I was looking and looking for chickpeas, and couldn’t find anything labeled “chickpeas”. I did, however, find garbanzo beans. I thought they were the same thing, but I wasn’t totally certain that garbanzo beans and chickpeas were/are the same. I mean, they look a like, but one is called a pea and the other a bean! Right? So, I called my dad to ask him. Ahhh, so embarrassing. He totally laughed at me. So for those that don’t know, they are the same!
I personally love this recipe because I am a big fan of Cumin and Tahini. Tahini is a ground sesame seed paste, kind of like peanut butter, but from sesame seeds. You can get it from Amazon here, or find it at your local grocery store.
- 1 14 ounce can chickpeas/garbanzo beans drained
- 3 tbs lemon juice
- 1 – 2 cloves garlic minced
- 3 tablespoons tahini
- 1 tbs olive oil
- 1 tsp cumin
- Salt to taste
- Drain can of chickpeas/garbanzo beans, reserving some liquid to make processing easier if needed.
- Put all ingredients in a food processor and pulse until smooth. Use 2-3 tbs of bean liquid to get consistency right.
- If you do not have a food processor, you can use a blender, or use a fork to mash them all together.
- Be sure to scrape sides a few times.
- Taste, season according to preference
- Serve as a spread or dip
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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