|Garbanzo beans, tahini, EVOO, salt, lemon juice. Everything you need to make sensational hummus.|
Fresh hummus is a constant in my refrigerator. My husband (on a special low salt diet) enjoys it as a daily snack with veggies or his favorite salt-free tortilla chips. My 5yo eats it plain with a spoon (and it works fabulously to keep her naturally sluggish digestive system humming along). My 7yo eats it with pita chips for a delicious and filling after-school snack. I love it with apple slices and carrot sticks. Made from scratch, hummus is fabulously cheap, nutritious, and delicious!
But having fresh homemade hummus on hand all the time used to require me using my blender at least once a week. And I do not enjoy cleaning the blender. For years I cooked large batches of garbanzo beans (a.k.a. chickpeas) from scratch and froze the cooked beans in 2-cup servings to avoid using canned beans. But this required me to remember to defrost the beans and bust out the blender almost weekly in order to have fresh hummus. Now I use my blender about once a month and have fresh, delicious hummus made from dried garbanzo beans available at all times for my family to enjoy.
Here's how I do it.