I love hummus! I could eat it by the bowl full but sometimes it can be a bit spendy and more often than not, I cook from scratch in order to avoid the salt that Karen shouldn’t have or the nightshades I need to stay away from. I have also had allergic reactions to that lovely ingredient “Natural Flavors” and “Spices” which is really code for naturally occurring chemicals that are created by mixing other chemicals that were never part of the original food I was trying to enjoy in the first place…
As Karen has been having the opportunity to encourage people on their path to wellness through Wellness Advocacy at Wellness Works NW
, she has also made new friends who love to get her to try new things. One of the most recent creations was homemade hummus made by a creative lady named Kye who made some for her a few months ago. It was amazing! I asked Karen for the recipe…and Kye gave it to her twice, yet if it ends up in Karen’s backpack there is a 75% chance I won’t see it…unless you want to email it to me
I finally got sick of waiting for Kye’s recipe from My Love and decided to Google it. I found some great information on a blog entitled Smooth Hummus Recipe
and then headed to the kitchen to have some fun!
This is really two recipes because I also made the tahini. Before this week, when you asked what tahini was, I would tell you, I didn’t know…but now I know it is a paste made from toasted sesame seeds, olive oil and salt.
You can find the recipe for my inspiration if you check out the link above.
- 1 cup of hulled toasted sesame seeds
- 4ish tablespoons of Extra Virgin Olive Oil – I added more than that
- Pinch of salt, optional (I added about 1/2 teaspoon)
You can toast your sesame seeds in a wide, dry saucepan on medium low heat for about 3-5 min. You want them to be LIGHT brown and let them cool. But I bought mine already toasted.
Add the ingredients to the food processor (I used a Nutra-Bullet) and let it process for 2-3 minutes. You want the tahini to be pourable and not gritty. You may need to let it go longer and add more olive oil.
You may store the tahini in a air-tight container in the fridge for one month. It may separate, similar to natural peanut butter; just give it a stir before using.
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- One 15-ounce can of chickpeas drained (aka garbanzo beans)
- 3 medium cloves of fresh garlic, minced
- 2 tablespoons olive oil
- 1/2 to 1 teaspoon kosher salt (to taste; optional)
- 1 1/2 tsp ground cumin (add less if you don’t like it as spicy)
- 2 to 3 tablespoons of the fluid from the chickpeas
- Paprika for serving (optional)
Add the tahini and the lemon juice to the food processor and let it process until whipped. (about 1 minute)
Add all other ingredients and let it keep processing until smooth; pausing and scraping down the sides when needed. (about 2 minutes)
I didn’t add any salt to mine because I salted my tahini well. I only eye-balled the olive oil…you can use as much as you like to get the consistency you like; you can also use more of the chickpea juice.
Paprika is a Nightshade and I can’t eat it, so I won’t be using paprika…but fine black pepper would be fine; however both Karen and I loved it straight from the container without a garnish.
You may store hummus in an air-tight container in the fridge for up to one week.