I eat so much hummus, I think I might turn into a garbanzo bean soon. I'm eating some right now – that's what inspired me to post this!
I decided to start making my own for a few reasons:
1) It's expensive!
2) There's so much sodium in store bought hummus!
3) I can never find hummus spicy enough!
Here's a recipe I "sort of" follow. You can adjust as needed. For example, I quadruple the amount of jalapenos, jalapeno juice and I add roasted red peppers!
ORGANIC TIP: You might not think it's smart to pay the extra money for "organic" garbanzo beans, but I'm here to tell you it's worth it! Look on the label and you'll see that organic G beans have about 1/2 the sodium! Totally worth it to buy organic, in my opinion!
Ingredients
- 2 (16 ounce) cans garbanzo beans, drained
- 2 tablespoons olive oil
- 1/8 cup lemon juice
- 2 tablespoons tahini
- 8 cloves garlic, minced
- 2 slices jarred jalapeno pepper, chopped
- 1 teaspoon liquid from the jar of jalapeno peppers
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons cayenne pepper
- 1/2 teaspoon ground cumin
- 3/4 teaspoon dried oregano
Directions
- In the bowl of a stand mixer, combine the garbanzo beans, olive oil, lemon juice, tahini, garlic, jalapeno, and juice from the jalapeno jar. Season with black pepper, cayenne, cumin and oregano.
- Mix using the whisk attachment on low speed until the ingredients start to blend, then turn the speed to medium, and blend to your desired consistency. Cover and refrigerate overnight to allow the flavors to blend. Make sure your container is sealed well, or your fridge will smell like garlic!