For our little get together Saturday night, one of the apps we served was homemade hummus with sliced veggies, whole grain crackers and breadsticks. It’s always a party pleaser. Hummus is SO easy and quick to make. Whenever we make it, I wonder why we ever buy it, because it’s so good and so simple. This is the basic version, but you can use this base to make any type of hummus you’d like. Trying adding cilantro, basil, scallions, Mediterranean spices or sriracha for fun variety. This hummus is even better the second or third day, so make it in advance, chill for at least a day and then enjoy as a dip for veggies or a spread for sandwiches. Here’s how to make it. Full recipe is at the bottom of the post.
• 1 19oz can garbanzo beans, drained with 2 tablespoons liquid reserved
• 1 15oz can garbanzo beans, drained
• 3 tablespoons sesame tahini (sesame paste)
• 5 cloves of garlic, finely chopped
• Juice of 2 lemons
• 2-3 tablespoons extra virgin olive oil, or more if you want a creamier consistency
• Salt to taste
• Pepper to taste
Add all ingredients, including the reserved liquid and a pinch of salt and pepper, to the food processor and pulse to desired consistency. Season further with salt and pepper to taste. For a spicy version, add 1-2 tablespoons or sriracha.