72°F
weather icon Partly Cloudy

Hummus simple, inexpensive to make at home

This recipe makes the creamiest, fluffiest and velvety hummus ever. In my humble opinion, this tops any grocery store hummus. But because I cheat, you can make this, easily and inexpensively, anytime.

Hummus is an eons-old Middle Eastern classic. Traditionally, hummus is made from chickpeas (aka garbanzo beans), tahini, olive oil, lemon juice, garlic and salt. That’s it and that’s all.

Tahini is a paste of ground sesame seeds and can be a little expensive. You can substitute other nut butters but it’s not the same. I paid $5 for 16 ounces of tahini, which will make eight batches of hummus at 62 cents per batch. Once you have tahini, the major expense to make hummus is a can of garbanzos.

Usually, to make creamy hummus you’d soak dried garbanzos overnight then boil them until they’re falling apart. I don’t have that kind of forethought; I want hummus now. You could also use canned beans, but the hummus texture comes out grainy.

Here’s the cheat: Simmer canned beans to make them super tender so they whip up perfectly smooth.

Then let’s make garlic-infused olive oil for roast garlic flavor without having to roast the garlic. This is one time to break out the good olive oil.

EASY HUMMUS

This recipe can easily be doubled.

What you’ll need

1 15.5-ounce can garbanzos

1 garlic clove, minced

3 tablespoons good extra-virgin olive oil, plus more for serving

1/4 cup lemon juice (1 large lemon)

1/4 cup tahini, well-stirred

1/2 teaspoon ground cumin

Kosher salt to taste

2 to 3 tablespoons water

Optional garnish: Pinch of paprika or cumin, pine nuts, parsley.

Serve with pita bread, sweet peppers, cucumber and olives.

Here’s how

Drain and rinse garbanzos and place in a saucepan. Cover with water by 1 inch and heat to boiling. Reduce heat and simmer beans for 20 minutes. Meanwhile, mince the garlic and place in a small pan with olive oil. Let this warm gently until the garlic starts to bubble. Turn off heat and let rest while the beans simmer. Drain and cool the beans.

The order in which you process the ingredients is important. In the bowl of a food processor, cream together the tahini and lemon juice for 1 minute, then scrape the sides of the bowl and process another minute.

Add the olive oil with garlic, cumin and salt to the tahini and lemon. Process for 1 to 2 minutes, scraping the sides and bottom of the bowl occasionally until well blended.

Add half of the chickpeas and process for 2 minutes. Scrape sides and bottom of the bowl, then add the remaining chickpeas and continue to process another 2 minutes until very smooth. To make this completely smooth; slowly add 2 to 3 tablespoons of ice water until you reach the perfect consistency.

Adjust seasonings as desired. Serve drizzled with olive oil and dash of paprika.

As I wrote this column, I made the recipe three times. It kept disappearing before I could get a photograph. Enjoy!

Lifestyle expert Patti Diamond is the recipe developer and food writer of the website “Divas On A Dime – Where Frugal, Meets Fabulous!” Visit Patti at www.divasonadime.com and join the conversation onFacebook at DivasOnADimeDotCom. Email Patti at divapatti@divasonadime.com.

Don't miss the big stories. Like us on Facebook.
THE LATEST
Family creates Constitution display at library

Keeping with a 15-year tradition, the Mitchell-Stankovic family of Boulder City has created an educational display about the U.S. Constitution at Boulder City Library. The display was created in honor of Constitution Week, which is marked annually by Daughters of the American Revolution, Silver State Chapter.

Dessert evokes flavors of fall

Thank you, summer. It’s been a blast, but we’ve had our fill of scorching heat and dusty days. We know better than anyone how wonderful it feels when the leaves begin to change, temperatures drop and autumnal bliss is in the air. It may not be here yet, but we know it’s coming.

Seen on Scene: At the Senior Center Ice Cream Social

Shannon Chavez of the Senior Center of Boulder City puts some whipped cream on Joe Rowe’s dish of ice cream during an ice cream social at the center Friday, Sept. 13.

Community Briefs, Sept. 19

Early Boulder City topic of talk

Senior Center, Sept. 19

Hours of operation: 8 a.m. to 3 p.m. Monday to Friday at 813 Arizona St., 702-293-3320. Visit the center’s website at www.seniorcenterbouldercity.org.

Take the ‘pain’ out of making paint choice

The bright yellow leaves fallen on my lawn, albeit heat-induced, remind me that autumn will soon bring us its fabulous color palette. Early fall and preholidays is the perfect time to paint because opening windows for ventilation is ideal. And it will get your house spiffy for the upcoming gatherings. If painting is on your to-do list, start planning now.

Turkey meatballs make dinner easy

Sometimes ground turkey gets a bad rap. Years ago, turkey was significantly less expensive than hamburger, so frugal-minded folks started swapping it in recipes calling for ground beef with mixed results.

Seen on Scene: At the Soggy Doggy

Celia Shortt Goodyear/Boulder City Review

Community Briefs, Sept. 12

Community blood drive scheduled