Hummus is one of my favorite food items. I love its versatility; you can serve it as an appetizer, as a between meals snack, or slathered on your favorite bread as part of a sandwich. Despite our geographic location I have yet to find hummus in any of the local markets or grocery store. This doesn’t have to be a deterrent however, since homemade hummus is very easy to make. Garbanzo beans are like a blank slate; their neutral flavor makes them the perfect backdrop for whichever flavors you like. If you love garlic, add more. In lieu of the orange you could also incorporate roasted red peppers for a colorful and flavorful addition. Personally I love the addition of orange juice and orange zest. The hint of citrus adds a bright note to the garbanzo beans.
If you have the time use dried garbanzo beans. You will be able to taste the difference. If you don’t have dried beans or are making the hummus on short notice, go ahead and use canned beans. You will still be happy with the results.
2 cups dry garbanzo beans (or 3 1/2 cups canned beans)
1 teaspoon kosher salt
8 garlic cloves
2 teaspoons ground cumin
Zest and juice of 2 oranges
10 tablespoons olive oil
1/4 teaspoon cayenne pepper
Salt to taste
- Rinse the garbanzo beans under cool water. Place in a large stockpot, cover with water, and let soak overnight.
- Drain the beans, cover with water again and bring to a boil over high heat. Reduce heat, cover, and simmer for 1 hour. Add 1 teaspoon of salt to the pot and continue to cook for an additional 45 minutes to an hour until the beans are tender. Drain and allow to cool.
- Place the garlic cloves into a food processor and pulse until finely chopped. Add the garbanzo beans and continue to pulse until coarsely chopped. Add up to 2 tablespoons of olive oil to help moisten the mixture.
- Add the cumin, cayenne, orange zest, orange juice, and remaining olive oil to the food processor and pulse until smooth and combined.
- Season with salt to taste.
- Serve with pita wedges or your favorite dipping items.
Yields 4 cups