I love hummus. It’s not only tasty, it’s good for you (high in iron + vitamin C) and when combined with bread, makes for a complete protein – great for vegetarians, vegans and meat eaters alike!

I used to buy it, but now I make it. It’s far less expensive this way, and honestly, better. Better because I know what’s in it, I can vary the flavors to my liking and usually, there’s plenty left to freeze.

It’s quite easy and not that time consuming. I even cook my own chickpeas (less cost and no surprises) instead of buying canned. Plus, if you cook a large enough amount, you’ll have plenty to use in soups, salads or as bite sized finger snacks for kids – kids old enough to handle the size of chickpeas (choking hazard for wee ones) that is…Just keep some in the freezer and your good to go. Though, if your not up for that, canned are fine to use too. But if you are up for cooking your own, here’s how to do it;

Simply put two cups of dried chickpeas in cooking pot. Cover with double the amount of water, place lid on, bring to a boil, then simmer on low for about an hour +/-  (Be sure enough water remains throughout the simmering process). Check for doneness – a soft but crisp texture. Once cooked to your liking, drain (reserving broth) and use. *When I freeze, I include some of the cooking liquid – it’s wonderful in soups and hummus.

Now, I know a lot of people suggest soaking them overnight, but I’ve found it’s not necessary. I’ve prepared dried chickpeas both ways and have not noticed a difference. Choose for yourself and see what works for you.

So, whether your using homemade chickpeas or canned here’s what you’ll need;

16 oz. chickpeas, cooked, with some liquid. (or 2 cups)

1/4 cup liquid – preferably liquid in can or cooking liquid, but water could be used

1/3 cup olive oil (I realize this seems like a lot compared to other recipes, but I love the creaminess it imbues)

1 – 2 garlic cloves (depending how how much you like or dislike garlic)

juice of two lemons (I love lemony hummus so I use two – if you don’t simply use less)

a hint of tahini – I actually don’t use tahini anymore, decided I prefer it without. Though it is typically used and does impart a lovely flavor. Try it with and without.

salt and pepper to your liking

Place garlic in processor and mince. Add chickpeas, lemon juice and liquid – blend – slowly add olive oil while mixing. Add more liquid and or oil (it’s up to you) if necessary for proper consistency…finish with salt and pepper. Cover and refrigerate, freeze or enjoy immediately.

*Other possible additions once ‘base’ of hummus has been prepared – finely chopped parsley, chipotle, paprika, roasted red peppers (finely chopped)…experiment and see what you like.

Use on sandwiches/wraps or as a dip for vegetables, pita bread, crackers, tortillas, corn chips…perfect with tabbouleh too. (:

Great for just about any party or simply something super yummy (and good for you) to keep in the fridge for snacking.

Enjoy.