“Ewwww….your breath is bad.” My daughter whispered to me during church one recent Sunday morning.
“What do you mean?” I whispered back, “I just brushed my teeth.”
“Please don’t talk to me.” She said as she covered her nose and mouth with her hand, shaking her head. You can imagine the look that accompanied this action.
This left me wondering – was it really my breath or was she just being a teenager? It’s rather unfortunate but it was my breath. I had a feeling she was right. My breath did taste like spicy, garlic, from last night’s yummy spicy hummus. It’s spicy, garlic-y and really good. It’s easy and inexpensive. You may never buy hummus again!
Start with dried garbanzo beans and soak them overnight or for 2+ hours before you cook them. I put 6 cups (2 1/2 pounds) of dried beans in my crockpot and cover them with several inches of water. After letting them soak in the water, I turn on my crockpot and cook them for about 5-6 hours. You can follow this same soaking method and cook them on the stove, if you don’t have a crockpot or another type of slow cooker. When cooking on the stove-top, make sure they don’t boil over. They’ll need about 1 1/2 – 2 hours of simmering, with a tight-fitting lid, on the stove-top. Beans are done when the outside is soft. Take a bite and test. You’ll know when they’re ready. I drain out as much water as possible once the beans are cooked and then I let them cool before making hummus. Many times, I cook the beans one day and make the hummus the next. It’s a little hard trying to fit all those beans into my refrigerator but somehow I manage!
6 cups dried garbanzo beans yields about 15 cups of cooked beans. This recipe uses 4 cups of beans per batch and I usually make 3 batches of hummus, which uses 12 cups of beans.
I freeze hummus in glass or plastic containers, making sure to leave space at the top of the container so it doesn’t burst in the freezer.
- 4 cups garbanzo beans, cooked
- 4 cloves garlic, peeled
- 1/3 cup tahini
- 2 Tablespoons lemon juice, fresh
- 2 Tablespoons olive oil
- 3/4 cup water
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon curry
- 2 teaspoons sea salt
- 1/2 teaspoon coriander
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/2 cup cilantro, fresh, lightly packed
- Place garlic in food processor and process.
- Add remaining ingredients and process for 2 minutes or until creamy.
- Adjust seasoning with salt, pepper or Tabasco and process again.
- Store in airtight containers.
- Can be frozen.
- Roasted garlic is excellent in here and gives it added flavor. Start with 1 Tablespoon of roasted garlic cloves and taste.
- When making more than one batch, after processing in food processor, I place all of the batches together in a big bowl and mix them together by hand and then I place in containers. My batches never turn out exactly the same and this step seems to be the equalizer!
- A sprinkle of paprika and/or a little drizzle of olive oil prior to serving gives your hummus a nice finish.
It’s easy to make hummus at home and once you do, you’ll never buy it at the grocery store again. Hummus is expensive to purchase ready-made but it’s inexpensive to make and it tastes much better. You may have bad breath but you’ll be in good company!
A PDF version of this recipe is here: Spicy Hummus
What’s your favorite hummus recipe? Do you cook with dried beans? Do you cook with a crockpot or slow-cooker?
Go Gingham related links:
Spicing it up in the kitchen
Roasted garlic spread
Cooking with dried beans
Parenting teens (or why my breath is always considered bad!)
Weekly meal plan (that includes an easy recipe for sauteed garbanzo beans)