Store bought hummus is a quick and reliable go-to food that's great for an easy meal or a healthy snack...especially when you dip it in carrots or celery. But when you make your own hummus, you can control the ingredients. Hummus is normally made with chickpeas, a/k/a garbanzo beans, which are inherently low in fat and have a rich, earthy flavor so they provide a terrific base for a wide range of flavors. You can use low-salt chickpeas to cut down on sodium intake, or add your favorite spices and seasonings for hummus that isn't readily available at the grocery store.
For this recipe, we used canned, low-sodium garbanzo beans, but you can use any type of canned garbanzos that you have on hand. If you want to use dried garbanzo beans, give yourself an extra day to prepare the hummus because the garbanzos will have to soak overnight, cook for about an hour, and cool completely before they can be ground into hummus. The taste from fresh chickpeas is fresher and a bit more snappy, so be ready to never want to eat hummus any other way again. Once the chickpeas are ready, use two cups of prepared beans in this recipe.
The drained chickpea liquid that you add into the mix will have a reasonable amount of salt in it, so wait to add salt until everything is blended in order to prevent over-salting your dish. The same holds if you cooked the chickpeas yourself and added salt to their cooking water. Hold off on salting the dish until the end, to get the best product possible.
If you want to add a little bit of extra flash to your hummus, smooth it into a big bowl and garnish with extra Za'atar and Urfa Biber, a sprinkle of chopped parsley, or an extra drizzle of olive oil. Serve with toasted pita on the side and enjoy!