Ok, sure it’s easy enough to buy hummus at your local grocery store but most people don’t realize how easy hummus is to make at home without all the extra “stuff” that often comes with buying from the store. This basic hummus recipe is a great example!
A staple in Middle Eastern cuisines, hummus is a healthy, protein-loaded dip that can be served with pita wedges or chips, raw vegetables or crackers.
While this is a basic hummus recipe, hummus is very adaptable. By adding in vegetables or herbs, you can easily create a hummus that suits your tastes (see variations at end of the recipe).
I love eating hummus with a few pita chips as a late afternoon snack. It’s filling and nutritious!
- 1 16 ounce can of chickpeas (garbanzo beans)
- 1/4 cup liquid from can of chickpeas
- 3-5 tablespoon lemon juice (depending on taste)
- 1 1/2 tablespoon tahini
- 2 cloves garlic crushed (or 2 tsp bottled minced garlic)
- 1/2 teaspoon salt
- 2 tablespoon olive oil
- Drain chickpeas and reserve 1/4 c of liquid.
- Combine remaining ingredients in blender or food processor.
- Add reserved chickpea liquid.
- Blend for 3-5 minutes on low until thoroughly mixed and smooth.
- Place in serving bowl, and create a shallow well in the center of the hummus.
- Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
- Serve immediately or cover and refrigerate for up to 3 days.
If refrigeration causes hummus to become a little dried out, add a small amount of olive oil and stir. VARIATIONS:
- Jalapeno Hummus - seed and chop a jalapeno and add to hummus near end of blending
- Spicy Hummus - add a dash (or more, to taste) of ground cayenne pepper to ingredients before blending
- Roasted Red Pepper Hummus - drain and chop 1-2 jarred roasted red peppers and add to hummus near end of blending
- Herbed Hummus - add 1-2 tablespoons chopped fresh herbs such as basil, thyme or rosemary near end of blending