Homemade Hummus for Dummies

Remember those homemade chapatis last week?  They were delicious, but you can't eat them bare.  Try topping them off with today's hummus recipe for a healthful and flavorful lunch!

Adapted from: " Vegan World Fusion Cuisine"
Nicole's Notes in Italics

Homemade Hummus
3 C Garbanzo beans aka Chickpeas, cooked and well drained (I used canned)
3/4 C Tahini, roasted is optional (The oil usually separates from the sesame seeds. I find that stirring with a chopstick will return it to a creamy consistency.)
1/4 C Lemon juice, fresh or bottled
3 TB Shoyu (This is a particularly brewed soy sauce, I usually have Tamari in my pantry, but was out that day so I just doubled the sea salt content.  Amy:  I just use good old soy sauce! )
1 Tb Olive oil
2 tsp Cumin powder
1 1/2 tsp Garlic minced ( I substituted garlic powder because my fresh garlic was out.)
3/4 tsp Sea salt
3/4 Black pepper
1/4 tsp Cayenne pepper
Optional 1 Rstd Red pepper ( in a 400 degree oven or over a flame)

Amy:  When I make this recipe it is on the fly and I don't follow the recipe exactly.  I simply throw the chickpeas, tahini, soy sauce, lemon juice and a pinch of salt in the blender and WHOOSH let it go.  That is the "Hummus for Dummies" way to do it and it tastes great, but Nicole's version (above) tastes even better :)

Place pepper, if using, in a food processor with lemon juice, soy sauce, and olive oil and process until well blended. Add garbanzo beans and remaining ingredients and process until smooth.

Want the whole cookbook?  I purchased "More with Less" last month and now "Vegan World Fusion Cuisine" is on the list.  I thank Nicole for the dent in my wallet from recent cookbook purchases :)

You can buy yours on Amazon or simply check out your local book sales!  Here are a few of the most used cookbooks hanging out in my cookbook cupboard:


I LOVE hummus and can't wait to try this ... love your notes too so we can wing it a bit if necessary :)
Oh, I love hummus too but it has to be a little chunky - not super blended till it's creamy (does that make sense??). I'm keeping your recipe, thanks!
Amy Renea said…
makes sense Heather - me too! ...and keri - winging it is pretty much the only way it gets made in our house -- yay for experimentation!