Prepackaged hummus is expensive. A 10.0-ounce tub (1 1/4 cups) will set you back about $3.99. Quite expensive for a simple dip comprised of beans pureed with simple pantry ingredients. I think we can help you do much better. Come into my kitchen and let me show you how!
- 1 (15 oz.) can garbanzo beans (chickpeas ), drained and rinsed
- 4 to 6 tablespoons water
- 2 to 4 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 to 2 teaspoons minced garlic
- 1 teaspoon sesame oil (optional)
- 1/4 to 1/2 tsp. salt
- 1/4 to 1/2 teaspoon smoked paprika
- red pepper (chili) flakes, to taste (optional)
- Add the garbanzo beans, 4 tablespoons of water, olive oil, lemon juice, garlic, to a food processor . Process until smooth and creamy. If needed, add additional water or oil to thin out the hummus as desired. Add salt, paprika, and red (chili) pepper flakes to your desired taste preference.
- Store leftovers covered in the refrigerator for up to 5 days.
- Many of the ingredients will depend on how thick or thin you like your hummus. You can add flavor using simple spices or herbs you have on hand.
- Category: snack
- Method: blender
- Cuisine: middle eastern
Keywords: hummus, without tahini, recipe, hot to make hummus, chickpeas, garbanzo beans, homemade, from scratch, food processor, sesame oil, hummus ingredients, easy, at home,