Have you ever made a recipe that called for a tiny amount of fresh herbs, then wondered what to do with the extra?
This is the perfect time to make homemade hummus. You don’t even need a recipe – just a basic formula – which can be altered depending on what herbs, beans, and flavorings you have at home.
1 can rinsed and drained beans (garbanzo, white, black, Cannelini, etc.)
1/4 cup tahini (sesame seed butter) or any other nut butter
1 clove garlic (if you don’t have garlic, you can use chopped shallots or green onions)
Juice of 1 lemon
Large handful of fresh herbs (basil, parsley, mint, cilantro, arugula, spinach
Drizzle of olive oil
Salt & pepper to taste
Optional additions: cumin, chili powder, paprika, sundried tomatoes – for flavor. Avocado, plain yogurt, feta or goat cheese – for creaminess. Salsa, vinegar, more citrus juice – for more tang/bite.
Just blend all ingredients in a food processor until smooth. That’s it!
Here’s how I made hummus the other day:
2 cups cooked fresh garbanzo beans (I happened to have these on hand)
1/4 cup cashew butter (didn’t have tahini)
2 Tbsp olive oil
1 green onion (didn’t have garlic)
Big handful of cilantro + a few mint leaves
Juice of 1 large lemon
Pinch each of chili powder & salt
After blending this up in the food processor and giving it a taste, it was too dry and a little bland, so I added:
1/2 an avocado
Dollop of plain yogurt
2 Tbsp chipotle salsa
Then it was creamy, smooth, and flavorful. And I wasn’t the only one who thought so!