Hummus is remarkable. It is packed full of protein, flavor and fiber. It is endlessly customizable and can be paired with almost any food. Dip in some crackers, pretzels or veggies. Slather it on a sandwich. Use it as salad dressing.
Hummus has a permanent spot in our refrigerator.
I have two tips for making homemade hummus.
First, organic, dry chickpeas from the bulk bins at your local grocery store are the way to go! I get mine for about $1.25/pound. A can of organic chickpeas costs $1.25, too. One pound of chickpeas will get you 3-4 cans worth of chickpeas!
Of course, dried chickpeas take a little more effort. We soak them the night before, cook the next day and then freeze in 1 cup increments.
My second tip will sound totally crazy. For truly smooth, creamy and fluffy hummus, you need to peel your chickpeas.
If I’m being totally honest, I don’t do this all the time, but to get the texture of the store-bought varieties, the beans need to be peeled. Peeling is easy, but time-consuming. Most of the skins will crack during cooking, so just simply squeeze each chickpea between your thumb and forefinger and the skin pops off.
My favorite hummus recipe is flavored with roasted red peppers. The flavor is rockin’ and the color is absolutely beautiful.
In the winter, I use jarred roasted red peppers. But in the summer, roasting your own red peppers fresh from the vine is the way to go!
Roasted Red Pepper Hummus
2 cups cooked chickpeas, peeled
1/3 c. tahini
1 handful fresh parsley
1-12 oz. jar roasted red peppers, drained (or 2-3 fresh peppers, roasted, peeled and deseeded)
1 tbsp. cumin
3 tbsp. lemon juice
3-4 tsp. minced garlic, jarred (1-3 cloves, if fresh)
Salt and pepper, to taste
1/4-1/2 c. olive oil
Combine all ingredients, minus olive oil, into a food processor. Pulse until all incorporated. Turn food processor on medium-high and stream in olive oil. Let process for 5-7 minutes, or until fluffy and smooth.
Makes 12-1/4 cup servings.