Confession: I judge people who buy hummus from a chain grocery store instead of making their own. Mostly because it is so easy and inexpensive to make at home, and the taste is infinitely better without chemical preservatives. It’s like people who buy Starbucks coffee in downtown Lawrence, where there are a dozen local (and superior) coffee shops.
I might be a bit judgmental. I’m working on that.
But in the meantime, I’m making hummus. From scratch. At home.
Easy Hummus Recipe
adapted from my father-in-law’s recipe
- 1 16 oz can garbanzo beans (chickpeas)
- 2 T tahini
- 2 T olive oil
- 3-5 cloves garlic, peeled (I like a lot!)
- 1 t cumin
- paprika for garnish
- water, as needed
- 1 T lemon juice
1. Rinse garbanzo beans.
2. Chop garlic in food processor. Add beans, lemon juice, and tahini. Blend until smooth, adding water as needed. This helps get the hummus to the desired consistency without adding a ton of olive oil.
2. Add cumin and olive oil. Continue to blend until smooth and light. Add more tahini and oil as needed, just be aware that you’ll be adding more the fat and calories.
3. Drizzle with a tiny bit of olive oil and sprinkle with paprika.
This recipe easily doubles, I just use my larger food processor.
Try this once, and I swear you’ll never buy the store brands again!