Homemade hummus has been one of those unconquered challenges for years. My kids actually like hummus, but only the plain Trader Joe's kind. I've tried and tried and tried to mimic it to no avail. Until today. Huzzah! And it was so simple! Now the kids get this in their lunches at least once a week along with carrots, cucumbers, or bell peppers to dip in it. Hummus also works as a lovely spread for sandwiches and wraps.
Plain & Simple Hummus
Prep time: 5 minutes, Yields: about 2.5 cups
- 2 cups cooked garbanzo beans (or chickpeas)
- 3 cloves garlic (if you are using a high-speed blender like the vita-mix, there's no need to peel them. Just toss 'em in!)
- juice from 1 lemon (about 1/4 cup)
- 2 tablespoons sesame seeds
- 1 teaspoon Celtic sea salt
- 1 teaspoon cumin
- 1/4 cup olive oil
- Put all ingredients in a blender (you will get the smoothest results in a high-speed blender like a vita-mix). Blend on high until desired consistency. You might need to use the agitator to help the blending process. If you want a thinner hummus, add a little more olive oil or a splash of water, but don't go overboard or it will get too runny.
- Store in an airtight container in the fridge or freeze for later use. Use as a dip for veggies, pita bread, or chips, or as spread on sandwiches and wraps.
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I'm sharing this at Pennywise Platter, Simple Lives Thursday.