"Hummus where the heart is."
Hummus is one of those life-changing foods for me. The kind that I can vividly remember having for the first time. The first bite was confusing. The second was intriguing. Every bite since then? Pure addiction.
It's good on so many things; veggies, sandwiches, hot fresh pita bread...but my favorite? Ak-Mak crackers. They are these little wheat and sesame seed crackers made in my hometown. They are crispy, addictive and meant to be dipped in hummus, no doubt. Hummus and Ak-Mak are a match made in heaven.
As much as I love hummus, I refuse to buy it pre-made. It has been recalled one too many times for my liking in recent years and its always just so darn overpriced. Also, it's just never as good as homemade. The *only* time I break this rule is if I buy it from my favorite Armenian Market back home. They make fresh daily and its just.so.good.
This recipe is on the lemony side, because we like it that way. It's how our favorite market makes it too. Feel free to adjust the citrus to your taste buds. :) Also, if you don't have access to tahini, blend about a quarter cup of sesame seeds in your blender with enough oil to make a paste before adding the rest of your ingredients. BOOM. Instant homemade tahini. You're welcome.
A food processor works best for this, but I only brought the Vitamix with me to save space. If you've got a food processor, that's great. If not, a blender will do just fine with some stop-and-stir finagling. Ask me how I know. ;)
Have fun with this recipe and remember it's just a starting point. Take some risks...jazz it up in exciting ways! Just be sure to tell me all about it!
Easy Blender Hummus
1 can garbanzo beans, rinsed and drained
3 TBSP tahini
Juice of one lemon
1/2 tsp cumin (or more if desired)
2 tsp minced garlic
1/2 tsp cayenne or crushed red pepper (optional)
1/2 tsp salt (or to taste)
2 tbsp olive oil
sumac & oil for serving (optional but delicious.)
Add lemon juice, tahini, oil garlic and spices/salt to blender. Blend to combine. Add garbanzo beans. Add oil or water (or both...your choice) a tbsp at a time to make nice creamy consistency. Serve with a drizzle of olive oil, a sprinkle of sumac (paprika is good too) and a sprig of fresh parsley if you you're gettin' fancy with it.
We just sent you an email. Please click the link in the email to confirm your subscription!