“Hummus” is an arabic word that means “chickpeas” and sounds like you're clearing your throat. So thank you for that, arabic world.
Basically, hummus is just cooked and ground chickpeas (garbanzo beans) with a few other things mixed in to make them taste awesome. It’s incredibly easy to make.
I’ve made hummus with a blender, and it was a test of my patience. To be fair, it was a cheap blender. Once I paid the kingly sum of $30 for an actual food processor, making hummus became a five minute job, including cleanup.
Most recipes I’ve seen call for these basic ingredients: chickpeas, tahini, olive oil, garlic, salt, and lemon juice. We don’t take kindly to olive oil and salt 'round' these parts, but it turns out you really don’t need either of those things to make really good hummus.
Blend it in your food processor until it’s the right consistency. Add a tablespoon of the liquid from the garbanzo beans if it’s too dry, and blend it again. Repeat until it’s how you like it.
That’s the basic recipe, but it’s super easy to flavor it. Try adding 10 Kalamata olives and a half teaspoon of cumin. Delicious.
For the batch in the photo at the top of this post, I added 4 Peruvian cherry peppers (from the deli counter at my grocery store) and a tbsp of paprika. It gave the hummus a nice color, and just a little bit of spice.
I tend to find something I like and just make it over and over. This hummus is so good that I’m tempted to have it several times each week. I like eating it with whole wheat pita bread, which isn’t right for the way I eat so I limit myself. If you eat Hummus using vegetables instead of pita breat, it's a very healthy meal.
For creamier hummus, peel the skins from your Garbanzo beans. It takes a bit of time, but the end product is better.