Hummus From Scratch | My Clean Cutting Board
I have been making party food lately. I don’t know why. It may have something to do with the fact that I bought the most amazing tortilla chips I’ve ever tasted. Yes that good! They are Xochitl Totopos de Maiz. They are made from non-gmo organic corn. I guess those chips inspired me to make toppings that I could eat. I made salsa a few nights ago and today I made hummus. I know you put hummus on pita bread. But being gluten free means no wheat at all. So I tried the (DELICIOUS) hummus on the tortillas and OMG who needs pita bread? One day I’ll make the nachos myself too. Although Xochitl are the cleanest chips I’ve found, they are still made with sunflower or palm oil. I rather make it myself with whatever oil I want to use. Someday soon you’ll have a nachos recipe.
Well this hummus was so much easier to make than I thought. It took long to prepare but it was mostly soaking the dry beans in water. Recipe is adapted from Food.com
The recipe I made was for a 5 oz container. If you’re making it for a large party, double it.
2 tbsp sesame seeds & 1 tbsp high quality olive oil (tahini sauce)
juice of 1/2 lemon
1/4 cup olive oil
3-4 garlic cloves, peeled
1 tsp salt, (to taste)
1 teaspoon ground cumin (optional) I didn’t use thisDirections:
1 Bring chickpeas to boiling then simmer with some salt about 1/2 hour until tender.
2 Drain chickpeas. Let stand until cool enough to handle.
3 Process all ingredients in blender or food processor according to the size/capability of your equipment.
4 Taste and adjust seasoning if necessary. (If you need more garlic return a half batch to the blender, process it smooth, and stir back into the rest).
5 Pack in freezer containers of an appropriate size for your household. (This recipe only makes about 5 oz of hummus. So you might not need to freeze any)
6 Tip — This makes a nice hostess gift when attractively packaged.