Without much trouble, Rob and I could easily eat at least three tubs of storebought hummus in a week. There's something about it that's so delicious.
Because of our love for the stuff, I've started making it in my food processor. It's less expensive that way, and it gels with my love for knowing exactly what I'm eating.
It's fast enough that I've been known to make it before work so I actually have something to eat for lunch. (Who am I kidding? That actually happened this morning.)
This recipe is versatile and I strongly recommend changing it, depending on your personal preferences. You could substitute the sesame-seed steps with a few tablespoons of tahini. Or you could skip the sesame seeds altogether.
You can also throw in fun, tasty items like roasted red peppers or fresh cilantro. It's hard to go wrong with homemade hummus.
I've made this in the blender before, but it works better in the food processor.
4 tablespoons raw sesame seeds
2 tablespoons olive oil
1 tablespoon lemon juice
2 cans garbanzo beans, drained and liquid from one can reserved
1/2 teaspoon salt
2 tablespoons diced garlic (Rob loves garlic, so you might want to use less)
Toast sesame seeds in a pan on medium heat until they start to turn golden brown, stirring constantly. Be careful not to burn them.
Add toasted seeds to food processor with olive oil and process until a liquid-y paste forms. If you need more liquid, you can add the lemon juice at this step.
Toss in garbanzo beans, salt and garlic (and lemon juice, if you haven't already) into the food processor. As it processes, add reserved garbanzo bean liquid to smooth it out. You can also add more olive oil to do this, if you want. Process until smooth.
Enjoy with salad, fresh veggies, pitas, crackers or spread on sandwiches.
Hummus photo by News-Gazette photographer John Dixon.