Hello, my name is Anne and I love hummus.
It all dates back to college… (Imagine flashback music on a harp.)
I was a young undergrad majoring in French and international business. My French professor hosted a routine Table Français at the Falafel Hut, a local Middle Eastern restaurant.
We’d sit around, awkwardly talk en français, s’il vous plaît, about the plume being sur la table while eating tabbouleh, baba ghanoush and wonderful, wonderful hummus.
To a little girl from Gatlinburg, Tennessee, this was some awesome bean dip. And it wasn’t even fried!
Back then and for long after, I could only get hummus in a restaurant. Now, I can choose from a dozen brands and varieties at any grocery store. My favorites are the Sabra brand and the roasted red pepper hummus in the Trader Joe’s house brand.
When we were at Trader Joe’s last time, an employee recommended the chipotle hummus. She said it was amazing with fresh figs. I thought the chipotle was okay, but I’ll stick with a more basic recipe. The fact that chipotle hummus even exists should give you an idea about all the great ways you can mix up this simple dip.
You can make hummus at home for next to nothing. Here is my quick and easy hummus recipe:
(Please note that chickpeas and garbanzo beans are the same thing and I refer to them both ways.)
Quick and Easy Hummus
1 can of chickpeas/garbanzo beans, drained and rinsed
1 lemon, juiced (about 2 Tablespoons of juice)
2 Tablespoons tahini
1 teaspoon salt
1 teaspoon garlic powder (I like Penzeys)
1/4 cup of olive oil
Add lemon juice, salt and garlic powder to food processor or blender.
Add chickpeas and tahini. While streaming in olive oil, pulse until smooth.
Serve in bowl with a little olive oil drizzled on top. Sprinkle with paprika, if desired.
Serve with cut up vegetables or pita chips.
Store in refrigerator tightly sealed.
This makes about one cup and can be doubled easily.
Hummus secrets—you can leave out the tahini in a pinch.
Microwave the lemon for 20 seconds to increase juice output.
Toast chickpeas on the stove or roast in oven until lightly browned and fragrant. I toss mine in a little olive oil first. They pop a little, like popcorn. It’s cool!
Don’t forget the lemon juice or the dip will turn a gross color. Also, the olive oil drizzled on top helps too. I suppose garbanzo beans oxidize like apples do.
Hummus makes a great substitute for mayonnaise on a sandwich or wrap.
I use either beans from the Mexican food section of my grocery or Bush’s beans.
I prefer Bush’s Beans because I think the flavor is good and they are headquartered near my hometown. I remember the old Double B logo and grew up eating their Showboat pork and beans and also their sauerkraut. Yes, canned sauerkraut. It was awesome.
I stock up on their garbanzo beans when they are on sale for $1 a can or under.
I miss the ole Falafal Hut and our Table Français, but I think of those days fondly from time to time when I have my favorite snack. Pouvez-vous me passer le houmous, s’il vous plaît?
Check out my buddy Susan’s recipe for hummus. I haven’t read it yet, so any similarities are coincidental. I bet hers has garnishes. I am so not good at those.
Not compensated in any way for this post. If I mention a brand it’s purely out of love.