I love hummus. I especially love homemade hummus, which is why I rarely buy it, but always order when eating out. I don’t care much for preservatives or manufactured fats, and try to avoid them every chance I get.
The batch I made yesterday is a spin on the traditional; I subbed Cannellini beans for chickpeas (because I didn’t have any), and it turned out quite nicely…and smooth without having to remove the skins. That part of the process is so annoying.
Otherwise, it’s basic and simple. I like keeping things simple.
- 1 can of Cannellini beans, rinsed
- 1/4 cup tahini
- juice from 1/2 lemon
- 2 cloves garlic, crushed (optional)
- 1 tsp sea salt
- 2 tablespoons of olive oil (more if needed, depending on desired consistency)
In a food processor, add ingredients except for the oil. Begin to blend, slowly incorporating the olive oil until consistency is smooth. Enjoy immediately, or transfer to a container to be stored in the fridge.