Several years ago, when my husband and I were having lunch at the Missouri Botanical Gardens, I ordered hummus dip to go with my chips instead of salsa. I was instantly hooked! I love the unique texture and hearty flavor found in this dip.
I have wanted to learn how to make hummus for a long time. Today was the perfect day to experiment. We are in the middle of a winter storm on steroids—for Missouri anyway. Larry is home this afternoon and I am taking advantage of his help to create a couple of hummus dips.
I took my inspiration from the Money Saving Mom website. She has a great post on Hummus and I followed her recipe for basic hummus. I did soak my garbanzo beans, also called chick peas, overnight and then cooked them the following morning.
- 11/2 Cups cooked chick peas (about ¾ cup dry)
- 2 cloves minced garlic
- 2 tsp lemon juice
- ¼ tsp onion powder
- ¼ tsp pepper
- ½ tsp salt
- ¼ -1/2 Cup of water
Combine the first 6 ingredients in a food processor and mix. Add the water ¼ cup at a time until desired smoothness. We only used ¼ cup of water, but we like our dips a little chunky. Use a spatula to scoop out the yummy hummus.
We tried a second batch and added hot red peppers. It has a great kick to it. Serve with veggie sticks or chips. The kids just love it, not to mention Larry and I.
Do you have any variations on hummus dip?