Given the recent recall of contaminated hummus from the market, I thought it would be a good time to bring you a recipe for homemade hummus. Not only is hummus easy to prepare, it is significantly less expensive to make it yourself and you get a boatload more than those tiny little cartons sold in stores.
Hummus is one of those foods that I have to be “creative” about naming in the Saucy household. Mr. Saucy will not eat it if I call it hummus, but if I call it bean dip, he’s all over it. A girl’s gotta do what a girl’s gotta do! *wink*
For this version of hummus I have used two different varieties of olives, Kalamata and Manzanilla. The two olives I’ve used bring distinctly different flavors to the hummus. Because Kalamata olives are cured in a red wine vinegar brine, they have a fruity/wine flavor. The Manzanilla olive is best known for its inclusion in a martini, but the big meaty texture and rich flavor of this Spanish olive pairs so well with the Kalamata.
Of course, I have used chick peas (also known as garbanzo beans), tahini (sesame paste – this keeps very well in the refrigerator so you always have some on hand), garlic, lemon juice and olive oil, all typical in a hummus. I have also added a bit of ground coriander which really bumps up the lemony flavor, and some cumin for its nutty, spicy taste as well as hints of lemony aroma.
The base of the hummus recipe is pretty much the same every time I make it, I just add different flavors. So, not a fan of olives? Change what you add, or don’t add anything. But you really must try this recipe! I love hummus and make it all the time, I hope you will, too.
- 15 ounce can garbanzo beans, drained and rinsed
- ¼ cup tahini (sesame paste)
- ¼ cup minced kalamata and manzanilla olives (equal amounts of each to make up the ¼ cup)
- 2 tablespoons fresh lemon juice (about 2 lemons)
- 2 small cloves garlic, peeled and cut in half
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- salt and ground black pepper, to taste
- olive oil, drizzled in to desired consistency
- Place the garbanzo beans, tahini, olives, lemon juice, garlic cloves, cumin, coriander and cayenne in the bowl of a food processor and pulse until smooth.
- Add salt and ground black pepper to taste.
- With the processor running, drizzle in enough olive oil to reach your desired consistency.
- Place the hummus into a small bowl and sprinkle with additional minced olives and drizzle with a bit of olive oil.
- Serve with toasted pita and/or fresh vegetables for dipping.