Homemade hummus is easy to make and gives you some control over the seasoning of your hummus and which ingredients you choose to add to it. A lot of store-bought hummus has unnecessary oils and preservatives in it to provide for the creamy texture and a longer shelve life.
I get my creamy texture by adding a couple of tablespoons of water into the mix, and I use the acidity from my lemon juice as a natural preservative for my hummus – it also lends to the flavor. I grate some fresh nutmeg into my hummus to smoothen out and enhance my flavors. It’s a little bit strange, but I find that it does wonders to the overall taste and it blend right into the other flavors.
- 15 oz (about 1 1/2 cups) cook Garbanzo Beans (Chickpeas)
- 1/3 – 1/2 a cup Tahini
- the juice from 1 Lemon
- 1/2 tsp Salt
- freshly grated Nutmeg (optional)
- a couple tbsp Water (optional)
- Using a food processor or blender, blend together the garbanzo beans and tahini.
- Add the salt, lemon juice, and a few rasps of nutmeg.
- Continue to pulse the ingredients together until you arrive the consistency you desire. I often add a couple of tbsp of water to help smoothen out my hummus. I tend to like my hummus light, smooth, and easily spreadable.