Hummus

Hummus is one of our family's favorites and is particularly inexpensive when I make it myself--especially when I can buy sesame seeds in bulk (for example, at WinCo). I love having my kids get excited over a bean recipe!

First posted over three years ago:

I've really been on a hummus kick lately. There's just something about it that really satisfies me. (And it really does need that tahini, so don't leave it out!)

I found a good recipe for it on About.com and made it by cooking dry garbanzo beans, rather than using the canned variety, as per the recipe. A longer process, yes, but cheaper and more nutritious. And hey, I wanted a large batch, so it was perfect!

One thing that has made me so excited about hummus is that my picky little eater likes it! I have tried so many bean recipes on her and she will have nothing to do with beans. But this "dip" she loves. I love being sneaky...

1 16 oz can chickpeas or garbanzo beans (or cook 2/3 c. dry beans until tender)

1/4 c. liquid from can of chickpeas (or from pot of cooked beans)

3-5 Tb. lemon juice (depending on taste)

1 1/2 Tb. sesame seeds

olive oil

2 cloves garlic, crushed

1/2 tsp. salt

Crush garlic in garlic press. Let sit for a few minutes. (Reason.)

Heat olive oil in pan on stove top. Add sesame seeds, stir and toast until golden brown. (This is your tahini.)

Drain garbanzos and set aside liquid. 

Pour beans into bowl, pulverize with immersion blender. (Can use regular blender, but it's quite the laborious process.) Add 1/4 cup of liquid from garbanzos as you go--more if needed, until smooth.

Cook garlic on stove top until partly browned, then add to bowl of pulverized garbanzos. 

Combine remaining ingredients, blend until thoroughly mixed and smooth. Taste test and add more of anything it needs.

Enjoy with tortilla chips, crackers, or veggies!