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The How-To Guide: Hummus

Hummus, like Tabbouleh, has become increasingly popular in the US in the last 10 years.
People have spent countless dollars on buying it in many different flavors, when in fact, it’s incredibly easy to make at home (and much less expensive).
Hummus is made from just a few flavorful ingredients: Garbanzo beans, Tahini, which is ground sesame seed paste, garlic, lemon juice, and some Olive Oil and Sumac (or Paprika) for garnish.
You can play around with flavors by adding olives, hot and spicy chili paste (or the peppers themselves), and pine nuts to name a few.
You can also play up the garlic or lemon juice, depending on your preference.
But beware, if you add additional ingredients, then the measurements in this recipe will likely not apply.
As always, taste as you go and blend/process after each addition to check flavor and consistency.
This delicious dish can be served as (or part of) a main meal, side dish, definitely a snack, great for BBQ’s and cookouts and even pot lucks!
Traditionally, it’s eaten with fresh Pita, but some of my favorites include leaves of Romain lettuce, Pita chips, and pretzels.
Or, you can just dive in with a spoon 🙂
Once you start making your own Hummus, you’ll NEVER buy it again, I promise! 🙂
Note – taste as you go, because it’s easy to add too much of something and ruin a batch, but it’s much easier to add more flavor in small bits as you puree.
Enjoy!

Don’t forget to share your photos, tips and experiences making this dish on Sublimation Coaching’s Facebook page!

Print Recipe
The How-To Guide: Hummus
Prep Time 15 Minutes
Cook Time 10-30 Minutes
Passive Time Optional Overnight
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 10-30 Minutes
Passive Time Optional Overnight
Servings
People
Ingredients
Instructions
  1. 1. In a food processor or blender, process beans first, then add and process garlic, tahini, and lemon juice one at a time and in that order. 2. Add water (fresh or reserved from cooking) 1 tablespoon at a time until Hummus becomes the consistency you prefer. It should be a smooth, thick paste. 3. Season with salt to your preferred taste. 4. Plate it and use the back tip of a teaspoon (or other small spoon) to create a labyrinth design around the plate or bowl. Garnish with reserved beans, parsley, seasoning, and a touch of olive oil. 5. Devour 🙂
Recipe Notes

Soak beans over night in cold water.

In the morning, drain and rinse very well.

Cook in fresh water about 30 minutes, or until soft.

Reserve the water to help liquify Hummus when necessary.

If using 1 (15 oz) can of beans, drain and rinse well. Cover with water in a saucepan and simmer on low for about 10 minutes.

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