There used to be a time when people paid me money for this Hummus… Annie Mariel, Laura, Ana Yolanda, Angie, Denisse, Elinor, Lillian – they all have sung the praises of this hummus recipe. That’s why I had not shared it as such in this blog. Now that I am sort of retired from the pseudo-catering business, I feel comfortable posting it here.
It’s funny that I do not like to eat beans necessarily, but I learned to love hummus. My version is special because I like it lemony… to me this is what makes this recipe better than those store-bought hummus. Hope you learn or teach someone to love legumes by making this recipe…
HUMMUS
1 can of chickpeas or garbanzo beans – I still have not been able to figure out how to make the garbanzo beans from scratch 1/4 cup of Parmesan cheese juice of one lime about 1/2 cup of olive oil – enough to make the mixture as creamy as possible 1 clove of garlic, minced ¼ cup of water, optional salt and pepper to taste a dash of paprika
I usually make this recipe eye-balling all the ingredients… so this is my best attempt to give your measurements and proportions.
- Rinse the garbanzo beans.
- Place garbanzo beans, cheese, garlic, lime juice salt, pepper, paprika and some of the olive oil in a food processor.
- Pulse until the mixture is creamy. If the mixture is not as creamy as it should be, add the water and a bit more olive oil in small increments until you reach the texture you seek.
A friend and ex-neighbor from Israel told me the lemony kick is very much in line with the way they make hummus in Israel. I remember eating a lot of hummus in Israel and it was all delicious!!!!
KarmaFree Cooking 
OH YUM!!! I love hummus, I need to try this recipe!
I remember my mom, grandma, my friends’ mothers, soaking the dried garbanzo beans overnight, then boil them in water seasoned with salt, garlic and cumin until they were tender. Just like any other dried beans.
looks yum..
Oh gosh, making garbanzos from scratch is dead easy, and so much tastier – and cheaper! – than buying cans. Get the dried garbanzos (chickpeas, whatever…). If they are hard to find in PR, search out an Indian grocery, as they will probably have them. Soak garbanzos overnight. Discard water and put in fresh water in a pot or pressure cooker. I like to salt cooking water, and to pressure cook (for 22 minutes or so after top pressure is reached and it whistles). But you can do it on stovetop too, it just takes a lot longer – at least 2 hours if I remember correctly. Maybe more? I think salting them while cooking makes them tastier.
When done, let cool before refrigerating. There is an old wive’s tale that says that doing this keeps them from getting tough, but I don’t know if it is true. Anyhow, refrigerate – or freeze – in their cooking liquid until ready to use.
I make hummus about every week or two. It’s great.
@Diane… hi, after all this explanation I MUST give it at least a few tries… Dry garbanzos and dried beans in general are everywhere in PR – it’s what my grandma used to make when we were little. You would always see a bowl of soaking beans on top of her kitchen counter. We are the generations of “lazy people” that do not take the effort to learn to make things from scratch… I will try this soon and report back to you all, OK?
mmm, i seriously cannot wait to try this. i love the addition of lemon.
Um, there’s no lemon in this recipe from what I can tell – I’m confused….
@Maureen… there’s the juice of 1 whole lime in the recipe. I use the “lemony” adjective regardless if the recipe includes a yellow lemon or a green lime. Lemons in Puerto Rico taste more like limes, so that’s what I use. Sorry if that fact confused you at all…