Hummus is one of the healthiest and most well-liked dips in the world. There are literally thousands of hummus recipes floating around and everyone has their favorite, or in my case, a few favorites. I have many ways to prepare this creamy concoction (like adding white beans or red pepper when I’m looking for something new) but my base is always the same and makes a great dip all by itself. It’s a recipe I received from a friend of mine when I first decided to make hummus myself. After years of being satisfied with the ready-made versions I realized how much more economical, healthier and tastier it was to DIY rather than grabbing a tub at the grocery store. I suggest cooking a huge batch of garbanzos at a time and freezing them in Ziploc bags for later use so whenever the hummus craving hits you can whip up a batch in no time. Tahini, aka sesame paste, is the key to authentic hummus flavor and can be found in most markets in the peanut butter aisle.
2 cups dry garbanzo beans
1 tbsp tahini
3 tbsp olive oil
1 tsp cumin
1 tsp coriander
2 cloves of garlic
1/4 cup lemon juice
salt and pepper
Soak the beans overnight in 6 cups water. Rinse and place in the inner pot of your rice cooker. Cover the beans with water until it reaches 1 inch above them. Cook on White Rice. (Note: Cooking time takes a few hours. Your rice cooker will switch to Keep Warm when the beans are ready.)
After beans are cooked use a food processor or blender to pulse together with all other ingredients until desired consistency, adding extra lemon juice or olive oil if needed. Season with salt and pepper.
Serve with an extra drizzle of olive oil and pita bread or veggies for dipping.
Over to You
What’s your version of hummus? Share and inspire us!