Making homemade hummus in the blender (or food processor) is easier than you think. The hummus ingredients come together quickly leaving you with healthier and tastier side dish than you could find at the store.
- 1/2 cup tahini
- 1/3 − 2/3 cup liquid drained from beans (use more or less depending on desired consistency)
- juice of 3 lemons (a little less than half a cup)
- 1/3 cup extra virgin olive oil
- 4 cloves of peeled garlic (I like mine garlicky, so I use 4!)
- 1 1/2 teaspoons kosher salt
- 2 teaspoons ground cumin
- 1/8 teaspoon cayenne pepper, more to top with if desired
- optional: black pepper, to taste
- 2 (15 oz.) cans garbanzo beans, drained (make sure to keep the liquid!)
- Add all ingredients except the garbanzo beans to a blender*.
- Puree until garlic is minced and liquid is combined.
- Add half of the beans and blend until smooth. Add last of the beans and blend until smooth.
- Add more bean water to thin out hummus as needed. You may have to use a spatula to scrap the sides and bottom to make sure all everything is pureed.
- Taste and adjust seasoning, as needed.
- Store in the fridge for a week or freeze for up to three months in an airtight container.
*If using a food processor, you can add the first half of the beans to the liquid ingredients in this step.