how do you spell "hummus"?
I have no idea how best to spell it, but I knows how to make it, and I knows how to eat it. Making your own hummus is quick, easy, takes only a few ingredients that you can learn to have on hand, and it’s dirt cheap. Most of the commercial hummus brands are, in fact, gluten free, which is nice. But they’re also pretty freakin’ expensive. And this is Gluten Free on a Shoestring. So try making some hummus, Shoestring-style. Make it for half the price, and twice as nice.
Heavenly Hummus
Ingredients
2 cans garbanzo beans, drained
1 1/2 teaspoons kosher salt
4 cloves of garlic, minced fine
1/3 cup tahini (it’s sesame paste – a little goes a long way)
juice of 2 lemons
2-4 tablespoons olive oil
1. Place all ingredients except the olive oil in the bowl of a standard sized food processor fitted with the steel blade. Process until smooth. Add a tablespoon or two of water if necessary to smooth out the texture.
2. With the food processor switched on, drizzle in 2 tablespoons olive oil. Add up to 2 more tablespoons, to taste.
This keeps in the refrigerator for at least a week. Truth be told, I always keep stuff longer than most people. I use dairy long past the sell by date provided it smells okay. I like to fly by the seat of my pants. I have a very sensitive nose. I follow it wherever it goes.
Warmly,
Nicole
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{ 7 comments }
I like homemade hummus so much better than store-bought. The only exception is some that my mom’s friend makes for her restaurant which is so good…I don’t know what she does differently but it’s the best I’ve ever eaten. Great recipe and budget-friendly, too! :)
Hi, Amy,
Ask her and duplicate her secret at home!
Nicole
I just made a batch of Hummus (oh and you did spell it right! ;) and it’s on the salty side….what should I add to it to balance out the saltiness? This is the part of cooking I’m not very good at :)
~heather
Hi, Heather,
It’s very hard to balance out salt when you’ve added more than you’d like. The only way, really, is to add something sweet, like maybe agave nectar. It shouldn’t make the hummus taste sweet, just balance out the saltiness. Give it a shot!
xo
Nicole
Well, I figured out why it was so salty….the Tahini paste I got has Sea Salt in it, then I added the 1 1/2 tsp of salt like the recipe says….and there ya go! :-\ Next time I make it I’ll cut down on the kosher salt and look for a unsalted version of Tahini paste, if there is one available??!
Bummer…..I saw the Agave Nectar on the shelf and wondered what I would use it for…now I know! I’ll pick some of that up next time I’m at the store too :)
Ahhh, the joys of cooking ;)
Thanks for getting back to me! I love how relational you are even though you are so busy! :)
~heather
Hi, Heather!
Why would they put salt in tahini paste? Who uses that stuff straight up? Joya makes plain tahini. I get it at the regular grocery, and it’s usually with the peanut butter. I like to have Agave Nectar on hand since it’s a mild sweetener with a low glycemic index. I don’t use it for much, but I like to have the option. :)
The way I look at it, Heather, we’re all busy, right? If I can’t respond to a question, it wouldn’t be fair of me.
xoxo
Nicole
do you have a twitter page for you site i’ve just joined twitter and want to add some good sites
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