I buy hummus frequently, but I’m also very picky about ingredients – I try to avoid canola and soybean oil as well as any kind of additive or preservative, so I usually buy the least offending brand. Today, I tried making it from scratch – and it was so easy! I didn’t have any tahini on hand, so I just made it without. Is that technically still hummus? Maybe it’s only a bean dip. At any rate, it was super easy and delicious. Next time, maybe I’ll get a little more fancy, but for a quick homemade hummus this was perfect.
Eater’s Tip: Serve hummus with toasted pita bread or chopped veggies. A frequent lunch of mine, is a open-faced hummus and avocado sandwich on a sprouted wheat bagel (Alvardo St. Bakery is my favorite sprouted wheat bagel brand).
- 1 15 oz can garbanzo beans
- rinsed and drained (look for "no salt added brand)
- 1 juiced lemon
- ½ cup unrefined olive oil
- 2 teaspoons sea salt
- A food processor or immersion blender
- Combine all ingredients into a food processor, except for the olive oil.
- Add the oil a little bit at a time as you blend the ingredients. Some food processors have an attachment that lets you easily add the oil in a slow drizzle.
- Blend until smooth. Adjust for more oil, lemon juice, or salt to suit your taste.