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Hummus In Two Easy Steps

Measure and blend: Just two steps separate you and smooth, toasty homemade hummus. Get our secrets!

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Hummus. A versatile dip and spread with its roots in Middle Eastern cooking is becoming more and more popular. Although prepared hummus is available in large grocery stores, it's so quick and easy to make it home that you may never buy it again. We'll start by mincing one clove of garlic. Then squeeze enough fresh lemon juice to measure 1/4 cup. Add 115 ounce can of chickpeas that you've drained and rinsed into a food processor or blender. Chickpeas are also known as garbanzo beans. Add 1/4 cup of Tahini. Tahini is a paste made from sesame seeds. Many grocery stores carry Tahini but they might not all display it in the same aisle, so just ask if you can't find it. Now, add the minced garlic, the lemon juice, 1/4 cup of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of paprika. Cover the food processor and process the mixture until it becomes smooth. Stop the food processor. Use a spatula to scrape down the sides then replace the cover and process it again. Surround the hummus with toasted pita wedges or assorted vegetable dippers and sprinkle it with one tablespoon of snipped fresh parsley. Create your own variations by stirring in chopped green onions or crumbled feta or chopped Kalamata olives, even roasted red peppers or fresh dill or basil pesto. If you like, drizzle 2 to 3 teaspoons of olive oil over the hummus and garnish with pine nuts. And there you have it, creamy and delicious homemade hummus.