It’s been an eventful couple of weeks around here. I’ve been visiting farmers’ markets everywhere I can here in Chicago and back home in Ohio. Did you see all the Ohio produce that I was able to capture?
With little time to spare on cooking some days and still wanting healthy homemade snacks, I came up with the idea of making small batches of hummus for myself because once you get the hang of making it, it’s easy to do small or large batches.
They’re even great for taking yourself on a picnic or packing a jar up for your family.
Hummus Cups
Makes 2 servings
Ingredients
- 1 cup dry garbanzo beans (chickpeas) or 2- 1/8 cup cooked garbanzos
- 1/2 cup tahini (sesame seed paste)
- 1 teaspoon sea salt
- 2 roasted garlic cloves (if using fresh raw cloves, be mindful that the garlic flavor will become stronger the longer you keep the hummus)
- 1/2 cup water
- Juice of 2 small lemons (no seeds at all)
- Good quality olive oil, to taste
- Extra cooked chickpeas, for garnish (optional)
- For garnish, use sumac, fresh parsley or smoked paprika (optional)
Directions
If starting with dry garbanzos, soak overnight (or for about 3-4 hours) then boil for 1- 1/2 hours.
To a food processor, add the garbanzos, tahini, sea salt and garlic. Blend until most of the garbanzos have been nicely crushed.
Add the water and lemon juice and continue to blend until completely smooth, at least one minute.
To each serving bowl, add a cup of hummus and garnish with olive oil, a few cooked garbanzos and sumac, parsley or paprika (optional).
*Prep time included here assumes the use of pre-cooked garbanzos.*
*Cook time indicates blending time in this recipe.*