Using this recipe, you can make hummus of various flavors.
This hummus is something I make often and use for dipping as well as simple healthy sandwiches.
I made a delicious sprout and hummus sandwich this time. Sounds exciting, doesn’t it? What are you waiting for? Grab some ingredients now! Despite not being cheesy, buttery, meat-filled, this sandwich is delicious, fresh, and satisfying. Sandwich sprouts are my favorite topping for hummus, so I used them. My favorite sprout is whatever looks the best on the day. I won’t purchase them if they appear wet or have an unpleasant odor. In your grocery store, you can usually find them near the fresh herbs in the produce section. You may substitute cucumbers, radishes, tomatoes, roasted red peppers, olives, slices of chicken, or turkey for the sprouts if you don’t like them.
Our good friend gave us this hummus recipe. I finally got around to writing about it after she gave it to me a while ago. I can be a bit lazy sometimes.
The Easiest & Tastiest Hummus
Garbanzo beans, either one 15-ounce can or two cups cooked, reserving the liquid
To taste, two to three cloves of garlic
Tahini, 1/4 cup
Zest & juice 1-2 lemons
Cumin, 1 1/2 teaspoons
Paprika, one teaspoon
Add salt and pepper to taste
1/4 cup extra virgin olive oil
Directions
To prepare dried garbanzo beans, soak them in water in a bowl overnight in the fridge (8-12 hours). Boil the beans in a large pot of water until they are soft and edible (the desired consistency is silky and edible). Set aside some of the bean cooking liquid to make hummus.
I always cook more dried beans than I need for this recipe if I go to all the trouble of cooking them. After they are frozen, I cover them with the bean cooking liquid and place them in small ziplock bags in 2 cup portions. If I am in the mood for hummus or another bean dip, I can pull out a bag from the freezer. I got about 6 cups of cooked beans from 2 cups of dried beans the last time I did this.
Drain and reserve the liquid from canned beans if you are using them.
Combine the beans, garlic, tahini, lemon zest, lemon juice, cumin, paprika, salt, and pepper in a food processor. Start with a small amount of garlic and lemon juice and add more as needed. Pulse the beans until they are broken up into a thick paste.
Pour the olive oil into the processor in a slow, steady stream (think pesto). Adding the bean liquid (mainly if you used dried beans) or water if you didn’t reserve the bean liquid will probably be necessary as well. Incorporate the bean water or regular water until the desired consistency is reached. To completely break up the beans, process the mixture for a minute or two. A very light, silky, smooth hummus is what I prefer – not thick and stiff. This is accomplished by adding 1/4 to 1/2 cup of bean water and pulverizing the beans thoroughly. If you don’t process your hummus for long enough, it will be chunkier and a bit grainy. Try to emulate the consistency of your favorite hummus.
Taste and adjust the seasonings as needed.
When storing, spread some more olive oil on top and add some more paprika to the top (to add more flavor and color). It would be best if you ate hummus at room temperature.
Also, try my roasted red pepper hummus if you like this recipe.
As a result:
As follows:
Next, let’s look at this:
It’s so easy and yummy: