I love trying to make the homemade version of products I find at the grocery store. I do this to save a little money, but also to eliminate the added ingredients that are not really necessary and occasionally, not good for you. Hummus is one of those recipes that is very easy to make at home (especially if you have a food processor) and the finished product is smooth, creamy, and delicious… my middle son eats it with a spoon!
I wish I could take all the credit for this recipe, but this is my mom’s technique (she is honestly one of the best cooks in the world – I know lots of people say that, but she seriously is!).
She usually makes it with chickpeas (garbanzo beans) and whole garlic cloves, but after a bit of delicious trial and error, I’ve realized that I prefer it with white beans and roasted garlic grapeseed oil. I think the white beans create a smoother hummus – and bonus, they have more protein! – and the garlic flavored grapeseed oil is a less intense and doesn’t have the same powerful bite you get from fresh garlic.
- 2 14.5 ounce cans great northern or cannellini beans
- 1 lemon, juiced
- 1/4 - 1/3 cup roasted garlic grapeseed oil (or other garlic flavored oil)
- 1 tsp salt
- Drain the white beans into a colander and rinse them very well. Place the white beans, lemon juice, and 1/2 tsp salt into food processor, magic bullet or other blending contraption.
- Blend together these ingredients for about 30 seconds to a minute to break down the beans a bit. Then start drizzling in the oil a little bit at a time until the mixture is smooth and creamy. (I measure out 1/3 cup of oil and then only use what I need, sometimes 1/4 cup will do the trick)
- Blend for about 2 minutes. Once you've got the beans blended to the consistency you like, taste for seasoning. Add more salt or lemon juice if you'd like. Then give it a final whir.
- Serve with carrots, bell peppers, pita or corn chips... or eat with a spoon. 🙂
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