As many of you know, my little man (N) has a sesame seed allergy. How long it takes: 10 minutes Equipment you’ll need: food processor Servings: 10 (2 tablespoons each) Many people don’t even know that there is sesame in hummus. Let’s take a minute to chat about that. One of the main ingredients in hummus is tahini. In fact, I think tahini is what makes it hummus and not a “bean dip,” but we’re calling this recipe hummus anyways. So, tahini. Tahini, if you’re unfamiliar, is basically just ground sesame seeds. If you were to make peanut butter with sesame seeds instead of peanuts, you’d have tahini.
About This Hummus Recipe
This dip doesn’t look like traditional hummus, I know. If you’re going for something that looks and tastes more like hummus (even hummus without tahini), omit the fresh parsley. I just love the flavor parsley adds and the beautiful shade of green. Wouldn’t you say it’s more appetizing than plain ol’ hummus?
Ingredient Notes
Hummus is super easy to make. You’ll need a food processor. Maybe a blender would work although I’ve never tried making hummus in a blender.
Canned Chickpeas: They may be called garbanzo beans, they’re the same thing. If you like, save a couple tablespoons of the liquid they’re canned in. It’s called aquafaba and can be substituted for the water in this recipe for an even creamier dip. Garlic: Adjust the garlic to your preference. I’d start with one clove and go from there. Freshly Squeezed Lemon Juice: A splash of citrus brightens up the flavor of hummus and is a pretty classic ingredient. Olive Oil: Choose a good quality extra virgin olive oil for best results. Salt: Since this is homemade hummus, you can control the sodium in this recipe. Parsley: Only fresh parsley will do here. I like Italian flat leaf but curly parsley works, too. Parsley adds nutrition and color. You may omit it if you prefer more classic hummus.
How to Make Hummus
I’ve made this recipe super easy for you. Simply add all the ingredients to your food processor and process until smooth. Drizzle more olive oil in if it’s too thick.
Recipe Options
Use a different green. You can add any tender green or herb to make green hummus. Spinach, watercress, baby kale, cilantro, dill, chives or green onions are good choices. Use a different bean. If you’re not a fan of chickpeas (garbanzo beans), substitute another white beans such as cannellini beans (white kidney beans), great Northern beans, or navy beans.
Storage Tips
Refrigerate: Store hummus in an airtight container in the fridge for up to 5 days. Freeze: Hummus can be frozen for up to 6 months. If you are looking for an easy lunchbox idea, freeze the hummus in individual serving size containers (they thaw quickly) along with fresh pita triangles and/or veggies. If you’re freezing larger amounts, thaw the hummus overnight in the fridge for best results. Quick-Start Guide!
