But, what exactly is hummus? Well, it is a traditional Middle Eastern dip, composed of cooked garbanzo beans (chickpeas), tahini (sesame seed paste), lemon, olive oil, and salt. The very word "hummus" is Arabic for "chickpea", and is an ancient legume that originates from India and the Middle East. It is also known to be one of the first ancient crops of Mesopotamia, and in Ancient Rome, hummus was a common street food. Today, hummus is a common food in vegetarian, vegan, keto, high protein, and many other types of diets. As with most, (if not all legumes), chickpeas are very high in protein, fiber, Vitamin C, iron, folate, and B6, so it makes for an excellent meal or snack!
This hummus recipe was made without tahini, but I have added the amount if you choose to make it the traditional way. I love tahini paste, but it is a bit on the pricey side, and not always easy to find. So, a great substitute is sesame oil! Since sesame oil can be bitter, you don't need alot. Also, you can do without the sesame altogether! There are many variations with hummus, but this one is a very basic, and an easy one to make. Feel free to experiment! I topped mine with some crumbled feta cheese and kalamata olives, but you could add or blend in: roasted red pepper, fire roasted tomatoes, pimentos, jalapenos, avocado, cilantro, black beans, artichokes, spinach or kale, beets, and much more!!
Hummus is excellent with veggies, pita bread (chips), as a spread on sandwiches, (much healthier than mayo!), base for a pasta or creamy chicken salad, pizza, mixed in with deviled eggs, or even thinned out into a sauce or soup! So many ideas......
Yield: About a quart
Prep time: 5-10min.
2- 15oz cans of garbanzo or "chickpeas"
2-3 cloves of garlic
juice of 1 lemon
1/2 cup + of Grapeseed or EV Olive oil
****Optional- 2 T. of either Sesame Oil or Tahini Paste
1/2 t. ground cumin
1) Place all ingredients, (except the Grapeseed oil), in a food processor, and blend on low. While the machine is going, begin to stream oil in until the mixture has a smooth and creamy texture.
Remove hummus from food processor, and place in a serving dish or a container with a sealable lid. (Preferably glass- since lemon juice is acidic and can pull the toxins out of plastic vessels.) Store in the refrigerator.
Consume within 5 days