is a Basic Hummus recipe you can make yourself.
the national recall of classic Sabra Hummus because of
listeria, you might be missing your hummus fix.
couple of cans of chickpeas and tahini and get your food
processor ready. It’s easy to make your own and it can be
varied in several ways.
and tahini are the two key ingredients that make up hummus.
Tahini is made up of ground sesame seeds and sometimes oil
— it looks almost like peanut butter. Look for tahini in
the ethnic aisle at most grocery stores. A common brand is
Ziyad. A 16-ounce jar is about $5.
also are called garbanzo beans and ceci beans. If you use
canned, no-salt added if possible, chickpeas, it’s more
convenient. But you can use dry beans if you like. Dry beans
should be soaked at least eight hours or overnight and then
a basic recipe for hummus and one for a roasted red pepper
About 3 cups / Preparation time: 10 minutes / Total time: 10
the canned chickpeas are already cooked, they are softened
even more in boiling water so they are ultra-tender.
(15 ounces each) chickpeas, drained and rinsed
cloves garlic, peeled, pressed
cup olive (plus more for drizzling) or plain Greek-style
fresh lemon juice
of cumin if desired
large pot, bring 1 cup of water to a boil. Add the chickpeas
and cook about 10 minutes, until very tender. Drain and
reserve the cooking liquid. Set chickpeas aside. Place the
chickpeas in a food processor and pulse a few times, adding
some cooking liquid if needed until almost smooth. In a
separate bowl, mix together the garlic, salt, tahini, olive
oil or yogurt, lemon juice and, if desired, cumin. Add to
the chickpeas. Mix well to get a creamy consistency. Garnish
with a sprinkling of cumin, a drizzle of olive oil and
and tested by Susan Selasky for the Free Press Test Kitchen.
RED PEPPER HUMMUS
10 servings (about 3 tablespoons per serving) / Preparation
time: 25 minutes
time: 25 minutes
dip tastes even better the second day.
large red bell peppers
(15.5 ounces) chickpeas (garbanzo beans), drained and rinsed
tablespoons fresh lemon juice
cloves garlic, peeled, minced
tablespoon olive oil
vegetables (baby carrots, bell pepper strips, pea pods)
roast peppers in the oven, place a cooling rack on a baking
sheet with sides. Place clean, whole, fresh peppers on
cooling rack and broil under medium heat, turning frequently
until the entire pepper skin has turned black and blistery.
Remove peppers from oven and place in a large glass bowl.
Cover with plastic wrap and allow peppers to rest 10 to 15
the peppers from the bowl and peel off all the charred skin.
Cut peppers in half, core and remove seeds. Cut a few strips
to dice 1 tablespoon for garnish and place the remaining
peppers in a food processor. Add chickpeas and lemon juice
to the food processor and puree 30 to 60 seconds. In a small
bowl, combine garlic and salt; blend in tahini. Add tahini
mixture to chickpea mixture and blend until smooth. Allow
hummus to chill at least 2 hours before serving. To serve,
place hummus in a small bowl, garnish with reserved diced
roasted red pepper and drizzle with olive oil. Serve with