The first time ever encountered hummus was in a Greek restaurant. I don’t really remember which one or where it was. I just remember thinking it might be time to think outside the box and try something besides a dolmades, stuffed chicken breast, or saganaki. I was not disappointed and have loved it ever since. Of course, I had to try to make it at home.
Hummus is easy enough to make at home if you own a blender or a food processor. There is no need for packet mixes or buying it premade from the store. Making it at home also allows you to control the fat content, flavors, and consistency of the finished product.
Garbanzo beans, aka chick peas, are fairly inexpensive and readily available at grocery stores.
Some people cook their own garbanzo beans, and I have tried without much success. I can never seem to get my beans cooked well enough to avoid a lumpy and crunchy hummus so I stick to canned. Bush’s does a great job of cooking garbanzo beans to perfection, so I’ll let them do the hard part.