How to Make Hummus!

If you thought hummus was tricky to make, I have news for you, it’s not! In fact, it is incredibly easy and literally takes less than five minutes start to finish!
(This post contains affiliate links. I make a commission off sales which allows me to keep my site up and running. Thanks for your support!)

How to Make Hummus!

The History of Hummus:

Hummus is a staple food from the middle east. And like all staple foods it has a history. Back in the day when people had to travel long distances on foot or animal they had to carry their food with them. It needed to be lightweight, nutrient dense and easy to make….hummus is all of that and more!

How to make Hummus!

Hummus: A Protein Packed Condiment!

There are 21 grams of protein in one can of chick peas (otherwise known as garbanzo beans). That is as much as a large chicken breast, amazingly high in protein for a plant based food! So these travelers I mentioned above would get to their destination, soak the garbanzo beans in water and then mash them with olive oil to provide healthy fats, and add garlic and sea salt for flavor.

How To:

To make hummus simply pulse garlic in a food processor…

Add garbanzo beans, lemon juice and sea salt and whirl until smooth.

Consistency:

A good food processor certainly makes the recipe a breeze but you can use a potato masher as well. Some people like their hummus thick like bean dip, others like it more of a ketchup consistency, it’s totally up to you. Add more or less olive oil depending on preference.

The Recipe: Traditional Hummus

1 vote

Print

How to Make Hummus!

Prep

Total

Yield 4

A simple, easy, traditional hummus recipe!

Ingredients

  • 1 can (15 ounce ) garbanzo beans, drained
  • Juice of half a lemon
  • 1 clove garlic, peeled
  • Sea salt, to taste
  • ⅓ cup olive oil, more or less
  • Garnish: olive oil and paprika

Instructions

  1. Put garlic in food processor and pulse till minced. Stop processor and add garbanzo beans and juice of half a lemon. Start processor. While processor is working, slowly add olive oil until hummus reaches desired consistency. Add sea salt to taste.
  2. To serve: place in a dish, drizzle with a little olive oil, sprinkle with paprika and serve with vegetables, pita bread or pita chips! I also use hummus in wraps and sandwiches for flavor and added protein. You can keep it covered in the fridge for several days.

Courses appetizer, condiment

Cuisine Middle Eastern

 Variations:

For my Roasted Red pepper Hummus and Black Bean Hummus click!

organickitchen-121-72dpiwm

And for my bright pink beet hummus, click!

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

 

Post tags: Vegetarian, gluten free option, dairy free, vegan

3 thoughts on “How to Make Hummus!

Leave a Reply

Your email address will not be published. Required fields are marked *