Hummus

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You knew it was coming…

Hummus recipe and images by Lacey Baier, a sweet pea chef

I couldn’t leave you without a tasty Hummus recipe after posting my Baked Pita Chips last week.

Hummus recipe and images by Lacey Baier, a sweet pea chef

Few. Now all is right with the world again.  Wait — that didn’t solve everything?  Darn.

Hummus recipe and images by Lacey Baier, a sweet pea chef

Well, I hope it at least helps you with a tasty combo of recipes to snack on this weekend.  Or tonight.  Whenever.

Hummus recipe and images by Lacey Baier, a sweet pea chef

Hummus has always been an intriguing dip for me.  I love its texture: thick, creamy and hearty. Yum. It’s just a bonus that it’s super healthy, too.

Hummus recipe and images by Lacey Baier, a sweet pea chef

And, like most of my recipes, I love me a non-fussy way to prepare and enjoy this hummus.  Just stick it all in the food processor and you’re set.  It’s really that simple.

Hummus recipe and images by Lacey Baier, a sweet pea chef

A lot of hummus recipes call for something called tahini.  If you’re not familiar with this, it’s just sesame seed paste.

Hummus recipe and images by Lacey Baier, a sweet pea chef

You really don’t even need to go buy tahini to make hummus — all you have to do is toast some sesame seeds at home and add them in.  It tastes the same.

Hummus

3 tbsp. sesame seeds (or 1/3 cup tahini)
4-5 garlic cloves, whole (use 5 if you really want a strong garlic hummus)
19 oz. garbanzo beans (chickpeas), drained (reserve juices)
1/4 cup olive oil
1 tbsp. fresh lemon juice
1 tsp. kosher salt

Directions

In a small skillet, toast sesame seeds over medium heat until golden, shaking pan often. Be careful not to burn the seeds. Set aside.

Add garlic cloves to food processor and pulse until minced. Add garbanzo beans, olive oil, lemon juice and kosher salt to food processor and blend until smooth. If mixture is too thick, add 2-3 tablespoons of reserved garbanzo bean juice, tablespoon by tablespoon, until it reaches desired smooth consistency. Add toasted sesame seeds and blend until fully processed. Chill until cold, approximately 1-2 hours.

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About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

3 comments… add one

  1. hummus November 1, 2011, 3:26 pm

    I have been buying the store bought Hummus trying out different kinds. Got the book Eat, Drink and Be Vegan and it has some yummy sounding hummus recipes. How long does home made hummus last in the fridge and how can you tell when it gets spoiled? Is that when it looks watery and seperated?

    Reply
    1. lacey - a sweet pea chef November 5, 2011, 9:37 pm

      Homemade hummus should keep for up to week in your fridge. You can tell if it’s spoiled if it has a faint foul smell.

      Reply
  2. Diane August 27, 2013, 1:35 pm

    Just made some up in my thermomix . Your Hummus is yummy thank you

    Reply

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