Homemade Hummus

Traditionally made with chickpeas, did you know you can make hummus with just about any other bean? If you’re running low on chickpeas, or just want to try something different, consider trying this recipe with kidney beans, black beans, or navy beans! Dry beans should be soaked overnight or at least eight hours before cooking in a simmering pot on the stove-top, in a slow cooker or pressure cooker. Be sure to wait until after cooking the beans to add any salt. After cooking, draining and cooling the chickpeas, consider taking the time to slip off the outer membrane of each chickpea for superbly smooth texture of hummus.

chickpeas
  • 2 cups cooked chickpeas (or other beans)
  • 3 Tbsp olive oil
  • 3 Tbsp toasted tahini
  • juice of ½ a lemon
  • 2 cloves garlic, minced
  • 1 tsp salt
  • ½ tsp black pepper
  • cayenne, to taste

Instructions:

Soak 1 cup of dry chickpeas (or other beans) in enough water to keep covered (they will expand as they soak) overnight or for at least eight hours. Drain, rinse, sort, and put in a pot with enough water to cover. Bring water to boil. Turn heat to med-low and simmer, covered, until beans are tender (about 2 hours.) Drain and cool. Once the chickpeas are cool enough to handle, an optional task is to remove the outer membrane from each pea–this will give the hummus an exceptionally smooth texture. Put all ingredients into a blender or food processor and blend thoroughly until completely smooth.

Makes about 1 pint.